Pizza dough

Pizza Dough Recipe Metric

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.

  1. Start making your pizza dough by measuring out your dry ingredients. Add flour, active dry yeast, sugar and salt to a large mixing bowl.
  2. 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.

    Pizza dough recipe 1 - flour, dry yeast, salt, sugar

    Put your dry ingredients in a large mixing bowl

  3. Add olive oil and lukewarm water.
  4. Pizza dough recipe 2 - all ingredients

    Add olive oil and water

  5. Using your dough hook, knead your pizza dough for 10 minutes.
  6. 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.

    Pizza dough recipe 3

    Your pizza dough is ready to be proofed

  7. 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.
  8. Pizza dough recipe 4

    Place your dough in a lightly oiled bowl

  9. Let it proof for 90 minutes under a lid.
  10. Pizza dough recipe 5

    Let it proof for 90 minutes

  11. After 90 minutes, push the air out of the dough.
  12. Pizza dough recipe 6

    Push out the air

  13. Cut the pizza dough into equal pieces – 1 for every pizza. For the amounts in this recipe, cut it into 6 equal pieces.
  14. 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.

  15. 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.
  16. 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.
  17. Pizza dough recipe 7

    Let it rest in a lightly floured surface for 15 minutes

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:

Gorgonzola pizza with caramelized red onions 1

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 pizza2 pizzas3 pizzas4 pizzas5 pizzas6 pizzas
Flour165 g335 g500 g665 g835 g1 kg
Active dry yeast2 g5 g7 g9 g12 g14 g
Extra virgin olive oil10 ml20 ml30 ml40 ml50 ml60 ml
Lukewarm water100 ml200 ml300 ml400 ml500 ml600 ml
Sugar1/3 tsp2/3 tsp1 tsp1 1/3 tsp1 2/3 tsp2 tsp
Salt1/3 tsp2/3 tsp1 tsp1 1/3 tsp1 2/3 tsp2 tsp

Enjoy your homemade pizza!

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