Pizzadeig: Jan Vardøens pizzabunn
A classic Jan Vardøen pizza dough recipe yielding eight thin, elastic pizza bases—perfect for homemade pizzas, easy to double and ideal for cold fermentation to develop extra flavor.
Servings
4
Difficulty
Easy
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Ingredients
Ingredients for dough (8 portions)
- 6 dl water
- 1 dl olive oil
- 0.25 pakke fresh yeast
- 3 g or dry yeast
- 1 ss sugar
- 1000 g sifted flour (preferably 00)
- 1 ss salt
Directions
- Mix lukewarm water (about 25°C), olive oil, yeast and sugar in a stand mixer fitted with a dough hook and mix for about 3 minutes until combined.
- Add sifted flour and salt. Knead on low speed for about 15 minutes until you have a smooth, elastic dough. If flour isn't incorporated, stop the mixer, lift up flour from the bottom and fold into the dough by hand. Continue kneading and add a little water if the dough is too hard and stiff.
- Turn the dough out onto a well‑floured surface and let it rest for 20 minutes.
- Divide the dough into 8 portions of about 200 g each. Roll between your hands to form smooth balls and place them on an oiled baking tray with plenty of space between each.
- Let the dough balls rest on the tray at room temperature for 2–3 hours until doubled in size. Once doubled they can be stored in the refrigerator until ready to use.
- Tip: For best results let the dough cold‑ferment overnight in the fridge. Leftover dough can be kept and mixed into the next batch or baked as focaccia in an oiled pan. To make a slightly crisper crust add 1 ss red wine vinegar while kneading.