⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

You can choose whether you want the dough ready as quickly as possible or if you want to prepare it in the morning and let it ferment until evening. It’s only the amount of yeast that differs.

Ingredients

For Quick Fermentation (1 hour)

  • 8 g fresh yeast (1½ tsp) or 2.5 g instant yeast
  • 400 g cold water (4 dl)
  • 25 g olive oil (2 tbsp)
  • 12 g salt (2 tsp)
  • 6 g sugar (1½ tsp)
  • 600 g bread flour (10 dl)

For Slow Fermentation (11 hours)

  • 4 g fresh yeast (¾ tsp) or 1.3 g instant yeast
  • 400 g cold water (4 dl)
  • 25 g olive oil (2 tbsp)
  • 12 g salt (2 tsp)
  • 6 g sugar (1½ tsp)
  • 600 g bread flour (10 dl)

Instructions

Quick Method (1 hour total)

  1. Mix all ingredients (with 8g yeast) in a bowl, by hand until the dough has just come together or for a couple of minutes with a dough mixer. Cover the bowl with a lid or plastic wrap and let the dough rest for 45-60 minutes.

Slow Method (11 hours total)

  1. Mix all ingredients (with 4g yeast) in a bowl, by hand until the dough has just come together or for a couple of minutes with a dough mixer. Cover the bowl with a lid or plastic wrap and let the dough rest for 8-10 hours at room temperature or in the refrigerator.

Shaping (Both Methods)

  1. Scrape the dough onto a floured work surface and divide it into 4 equal pieces (about 250g per pizza). Shape the dough pieces into smooth balls and place them on a tray or platter. Drizzle a few drops of oil on each dough ball and cover with plastic wrap (the oil prevents the plastic from sticking). Let proof at room temperature for about 15 minutes, or in the refrigerator for up to 10 hours.

Baking

  1. When ready to bake, preheat your oven to its highest setting (usually 250-275°C / 480-525°F) with a baking steel or stone if you have one, for at least 30 minutes.
  2. Stretch each dough ball into a pizza base, add your toppings, and bake until the crust is golden and the cheese is bubbling.

Notes

Flexible timing: The beauty of this recipe is flexibility. Use more yeast for quick pizza tonight, or less yeast to prepare in the morning for evening pizza.

Same recipe, different yeast: Everything is identical except the yeast amount. More yeast = faster fermentation, less yeast = slower, more flavorful fermentation.

Slow fermentation benefits: The longer fermentation (11 hours) develops better flavor and makes the dough more digestible. The quick version is perfectly good but less complex in flavor.

Refrigerator option: After the bulk fermentation, you can refrigerate the shaped balls for up to 10 hours. This gives even more flexibility in timing.

Portion size: About 250g per pizza makes a good-sized personal pizza. Adjust based on your preference.

Oil trick: The oil on the dough balls prevents the plastic wrap from sticking, making them easier to handle.

No kneading needed: Just mix until combined. The fermentation does the gluten development work.

Effort level: 2 out of 5 - very straightforward.

Stretching: Let the dough come to room temperature before stretching if it’s been refrigerated. Cold dough is harder to stretch.

Source: Bröd, bröd, bröd: recept, råd och genvägar by Martin Johansson