“A real Italian dough recipe — soft inside, crisp edges”
“It’s easier than you think — our step-by-step method will guide you.”
“Gather these simple ingredients”
“Mix warm water + sugar + yeast. Let it rest 8–10 min until frothy. If no bubbles, yeast’s gone bad.”
“Combine flour & salt, make a well. Add yeast mix + olive oil. Knead 8–10 min until smooth & elastic.”
“Place dough in a lightly oiled bowl, cover with cloth. Let it rise 1–2 hours until doubled. Patience = flavor.”
“Gently stretch the dough outward using your fingers. Aim for a thin center and puffed rim. Let rest if it resists.”
“Pre-bake base 5–6 min at ~245 °C, then add sauce, cheese, toppings. This gives you a crispier crust.”
“Bake at 245 °C for 10–12 min or until golden. Let it rest a minute before slicing — that cheese needs time to set.”
“Pro Tips & Final Thoughts”