Yes, today you will discover how to make a traditional pizza base ! With this recipe, we focus on those traditional pizzas, with the thick-textured dough and delicious breadcrumbs .

To spice it up, we suggest the most traditional filling, simply tomato sauce and mozzarella. You will see that if you use quality ingredients, you will not need anything else to enjoy the pizza.

Although with the base recipe for this pizza, you can add all the seasoning you want: with this dough today, any combination you put on it will be doubly delicious.

One important thing to keep in mind is that you should let the dough rest overnight. Only then will you get a pizza base like no other. Keep this in mind when thinking about making pizza: preparing the dough is quick and easy, but once it's done it will require a few hours of rest, that's all.

I hope you enjoy this traditional pizza a lot: a base with the flavor of old-time bread , with tomato and mozzarella. You won't ask for more.

Smooth ceramic tray for pizza Emile Henry


For the traditional pizza dough:

  • 400 g of strong flour + 100 g common wheat flour
  • 350g of water
  • 3 g fresh yeast
  • 15 g of extra virgin olive oil
  • 13g of salt

To season the pizza:

  • 200g tomato sauce
  • 300 g of mozzarella Fior di Latte (or burrata, or mozzarella di Bufala)
  • A drizzle of olive oil or La Tourongelle pizza oil if you prefer a spicy touch
  • Oregano
  • Some fresh basil leaves


  1. In a bowl, pour the water at room temperature and dissolve the yeast, breaking it up with your fingertips and stirring with a spoon. Let it rest for a couple of minutes.
  2. Then, add the flour little by little and without stopping mixing, until you obtain a homogeneous paste.
  3. Add salt and oil and mix again.
  4. Transfer the dough to a work surface (or in the KitchenAid robot with the hook accessory if you are going to knead it with a robot), and knead it until you get a fairly soft and elastic dough (you will need to knead it well, with a few rests in between).
  5. When the dough looks elastic and smooth, cover it with a cotton cloth and let it rise for 2 hours, in a warm, draft-free place.
  6. Once ready, divide the dough into 3 parts of about 250 g and make balls, if you are going to make individual pizzas, or keep it shaped into a ball if you want to make a single XL pizza. Whether individual or just one, cover with transparent film and let it rest for about 18 hours in the fridge.
  7. The next day, take the dough out of the fridge about 2-3 hours before the end of the allotted time, so that the dough loses its coldness and relaxes.
  8. When it is at room temperature, flour your work surface and shape the pizza (or pizzas): press the dough with your knuckles to start flattening it; then, place one hand in the center to keep it stable and firm, and with the other hand at the end, stretch the dough in a circular way, making a quarter arc. Start over again, until you get a good pizza and being careful not to crush the edges.
  9. Preheat the Emile Henry pizza pan in the oven at 250°C for 10 minutes, setting it on the lowest level.
  10. Meanwhile, take the opportunity to season the pizza: spread the tomato sauce over the surface of the dough, without reaching the sides. Then spread the oregano and add the laminated mozzarella, distributed throughout the base.
  11. Using a pizza peel , transfer the pizza onto the already hot pizza pan in the oven. Bake it for 10-12 minutes at 250°C.
  12. Remove from the oven, place the basil leaves and pour a drizzle of olive oil (if you like it with a spicy touch, add La Tourongelle pizza oil )
  13. Serve immediately and enjoy it until you lick your fingers. Smile (why yes, it's out of ten).

How to make traditional pizza


  • Remember to prepare the dough the day before forming it and baking it: a risen and rested dough has no equal.
  • I shape and season the pizza, I do it directly on the Bérard pizza peel, so I don't have to handle the pizza twice: I flour the peel, shape the pizza and season it, and then transfer it directly to the ceramic baking base.
  • If you use the KitchenAid robot, do it with the dough hook: once all the ingredients are incorporated, knead for 5 to 10 minutes on low speed.
  • Today we have seasoned it with nothing more than tomato and mozzarella. Only then is it already delicious, but you can season it to your liking: with chicken strips, vegetables, tuna, sausages, olives, fruit... The options when making pizza have no limits.


Sergio said:

Hola, son 350g de agua o 35? Me parecen muchos. Gracias

Elena said:


Rosa María García Camarasa said:

Hola, me gustaría confirmar la cantidad de 3 gr de levadura es correcta y también si la harina es de fuerza. Gracias.

Rossy said:

También me gustaría saber si es harina de fuerza o normal. Gracias por la respuesta

maria felix said:

Harina es de fuerza o normal y si es de fuerza de cuánta proteina

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