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Bubbly homemade pizza fresh from the oven.

Dough Recipe:

For 10 to 14 small pizzas. You can mix the dough in a food processor or by hand. If you mix the dough by hand it works best if you do it in an extra-large mixing bowl.
Course Bread
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 4
Calories 1042kcal


  • food processor


  • 1 kg all purpose or “00” flour
  • 1 cube fresh yeast
  • 300 mL + 200 mL of water
  • 1/2 tablespoon honey
  • 2 teaspoons salt
  • 4 tablespoons extra virgin olive oil


  • To mix the dough in a food processor:
  • Stir 300 mL of water and the yeast together. The water should be just tepid – no hotter, no cooler.
  • Once the yeast is fully dissolved stir in the honey.
  • Place the flour and salt in a large food processor bowl.
  • Gradually pulse the water and yeast mixture into the flour.
  • Once it’s fully incorporated drizzle in additional water until the dough forms a ball.
  • Pulse in the olive oil.
  • Remove the dough from the food processor and knead for a minute or two.
  • Place in a bowl and cover with a damp cloth.
  • If your kitchen is reasonably warm the dough will rise easily on the kitchen counter. If your kitchen is cool, place the dough in your oven with the oven light on.
  • Let the dough rise until it has doubled in bulk, about an hour.
  • Shape the dough into small uniform balls. Each one should weigh roughly 85 g.
  • Put the dough balls on a baking sheet and cover with a damp cloth.
  • Let rise for 20 minutes.


Calories: 1042kcal | Carbohydrates: 193g | Protein: 26g | Fat: 16g | Saturated Fat: 2g | Sodium: 1172mg | Potassium: 268mg | Fiber: 7g | Sugar: 3g | Calcium: 38mg | Iron: 12mg