Sometimes it looks awfully hard to find a good pizza dough recipe with metric measurement. But not anymore! Check out this authentic pizza recipe with pictures, clear instructions and of course metric ingredients.
If you live outside the United States, chances are you’re measuring your ingredients by weight and use the metric system (kilogram, milliliter, etc.). That’s much better, as you can be more precise with the proportions. And even the original Italian pizza recipes are of course in metric measurement, since Italy uses the metric system.
Still, it’s difficult to find a good pizza dough recipe metric version online in English. That’s why I’m posting this recipe here, since I’m also using the metric system in my kitchen.
Pizza Dough Recipe Metric
In this metric pizza dough recipe I give you instructions for making pizza dough with 1 kg flour. That makes 6 regular pizzas (about 30-32 cm), or 12 small pizzas (about 20-22 cm). Please check the conversion table below this recipe to see ingredient amounts for different servings.
- Start making your pizza dough by measuring out your dry ingredients. Add flour, active dry yeast, sugar and salt to a large mixing bowl.
- Add olive oil and lukewarm water.
- Using your dough hook, knead your pizza dough for 10 minutes.
- Place your dough in a large bowl, previously oiled with about 1-2 tbsp extra virgin olive oil. Move it around with your hand so that all parts should be covered with oil.
- Let it proof for 90 minutes under a lid.
- After 90 minutes, push the air out of the dough.
- Cut the pizza dough into equal pieces – 1 for every pizza. For the amounts in this recipe, cut it into 6 equal pieces.
- Form a ball from each of the dough pieces. Start by making a circular motion with the palm of your hand, with some pressure. Then release the pressure gradually until you get a nice ball shape.
- Put your pizza dough balls on a lightly floured work surface. Dust them with some more flour, an let them proof covered with a kitchen towel for another 15 minutes.
Alternatively, you can use fresh yeast to make your pizza dough. In this case, use 50 g fresh yeast for 1 kg flour. Dissolve your yeast in 100 ml from your water, with the sugar and 1 tbsp from your flour. Proof for 15 minutes in a warm place. Then add your proofed yeast to your dry ingredients.
The perfect pizza dough should be completely smooth. It shouldn’t stick to the side of your bowl, but still feel a little bit wet when you touch it.
This recipe yields about 1700 g pizza dough in total. You need 280 g of dough for a regular size pizza, and 140 g for a small pizza.
Your pizza dough is ready. The next step is to shape your pizza. Then you can add the pizza sauce and your toppings, and finally bake your pizza. Check out these links below to get detailed instructions on all of these steps. Metric ingredient amounts are always included.
This pizza here on the picture was made using this metric pizza dough recipe:
Pizza Dough Recipe Metric Serving Table
Check out this metric conversion table if you want to prepare pizza dough for 1, 2, 3, 4, 5 or 6 persons.
|1 pizza||2 pizzas||3 pizzas||4 pizzas||5 pizzas||6 pizzas|
|Flour||165 g||335 g||500 g||665 g||835 g||1 kg|
|Active dry yeast||2 g||5 g||7 g||9 g||12 g||14 g|
|Extra virgin olive oil||10 ml||20 ml||30 ml||40 ml||50 ml||60 ml|
|Lukewarm water||100 ml||200 ml||300 ml||400 ml||500 ml||600 ml|
|Sugar||1/3 tsp||2/3 tsp||1 tsp||1 1/3 tsp||1 2/3 tsp||2 tsp|
|Salt||1/3 tsp||2/3 tsp||1 tsp||1 1/3 tsp||1 2/3 tsp||2 tsp|
Enjoy your homemade pizza!