Pizza Recipe


400 grams of pizzamix provides 2 pizzas of 400g (very large pizzas) or 3 normal-sized pizzas of 265g. In addition to the 400 grams of pizzamix, you will need:

  • 385g lukewarm water
  • 13g of salt
  • 4g olive oil
  • And fresh yeast (see below based on planned fermentation time)
  • Rice flour (for flouring tables and dough)

YEAST AMOUNT VS FERMENTATION (all measurements are based on fresh yeast).

  • 24 hours of cold fermentation (the dough is set the night before: 2.5g of yeast (exactly!!! 3g is too much)
  • 12 hours cold fermentation (the dough is made the same morning as it is to be eaten in the evening): 5g yeast
  • 2 hours of "room fermentation" (the dough is made just before the pizza is to be cooked): 8-10g yeast



Pour in the 385g of water (lukewarm) and dissolve the selected amount of yeast and then half the mix, let the machine run for 30 seconds and then pour in the other half of the mix. Just when the dough starts to come together, you can add the 13g of salt. The dough will change consistency quite a lot from first dry to then firmer and finally sticky/sticky - no more water is needed. Let the machine run for about 5 minutes. Then add the 4g of olive oil and leave for another two minutes. Clear. Leave the dough to rest for 20 minutes (covered with a lid).

With oiled hands (with/without disposable plastic gloves) - take and weigh approx. 400g (or 3 pizzas of 265g) and shape into a ball (oiled surface). Place in plastic foil and roll like a popsicle and fold in the "ears". If it is to be cold-fermented, put it in the fridge (overnight/day) - otherwise leave it on the kitchen counter for the 2 hours it is supposed to proof. If it has been in the fridge - take the dough out an hour before you are going to bake the pizza, then it will be easier to shape.



The pizza is shaped with the hands (only a rolling pin is needed at the beginning if you absolutely want to - but preferably not) on a lightly floured table/surface (rice flour / sorghum - we mix rice flour and tapioca 50/50 ourselves).

The dough is on the stickier side and therefore you need to flour the top as well. Also good with a thin pizza peel that you run under the pizza at regular intervals to get some flour under it and loosen it from the table surface (good way to also spin the dough around and get a more even shape). Leave a slightly thicker edge - it is possible to pull the dough gently and press down from the center out towards the edge, just like with regular pizza dough and thus get a good edge). 


This dough should not be pre-baked. And not on parchment paper either. As long as the underside is floured well enough, the dough is super easy to handle.

Top with a little tomato sauce, mozzarella and anything else desired.




Baked in oven under/with grill at 230 degrees (preferably 250 degrees if possible).

Remember that the pizza stone or pizza steel may be heated for an hour before the pizza is to be served. Placed regardless of surface directly under the grill in the oven ("gap" of approx. 5-7cm to create the highest possible heat like a real pizza oven).

It is excellent to "spin" the pizza after half the time for more even baking.

  • At 230 degrees, probably 5-7 minutes are needed
  • At 250 degrees about 4-5 minutes


If the pizza is made in a (wood-fired) pizza oven, it shouldn't be placed too close to the flames/fire as it burns easily. Here you have to spin quite often - so don't look away :-)  Pizza oven (400 degrees) approx. 2-3 minutes



  1. Feel free to use a Kitchen Aid / Ankersrum / Electrolux – something with a dough hook or ”blade".
  2. The dough is easier to handle with a dough scraper or smaller pizza peel to ”push in" some rice flour underneath when shaping the pizza.
  3. Best baked in a pizza oven. But in a regular oven, preferably on a pizza stone or pizza steel. Placed regardless of the surface directly under the grill in the oven ("gap" of approx. 5-7cm). Perfect for "spinning" around the pizza after half the time. On outdoor grill only with pizza steel & indirect heat.
  4. Get a pizza peel to move the pizza more easily. Remember to flour the shovel before driving it under the pizza.
  5. The best tomato sauce is to buy canned San Marzano tomatoes - let some of the "tomato water" drain off and mix the tomatoes together. No spices or anything needed. But don't add too much tomato sauce.
  6. Cut or tear the mozzarella into small pieces/slices and let it drain a bit before putting it on the pizza (preferably 1 hour in the fridge) - then it won't run so much on the pizza.
  7. PS. You can freeze the dough for up to 3 months. Make the dough according to the recipe, including fermentation. Freeze either as a dough ball, or flatten as a finished pizza base. Thaw it by putting it in the fridge at least 12 hours before you need to bake the pizza. And then out of the fridge 1 hour before. You can also thaw it by placing the dough in a plastic bag and thaw it in a cold water bath for 2-3 hours.


And if you rather want to make focaccia - you can ! The pizza mix is fantastic for focaccia as well - see the recipe here  

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