--- title: How to Prepare Pizza Dough description: Discover the secrets to making a perfect pizza dough with 60% hydration. 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[Help Center - Alfa Forni](https://help.alfaforni.com/en?hsLang=en) 2. [Pizza experience & events](https://help.alfaforni.com/en/pizza-experience-events?hsLang=en) 3. [Preparation of the dough](https://help.alfaforni.com/en/pizza-experience-events?hsLang=en#preparation-of-the-dough) # How to Prepare Pizza Dough ## Discover the secrets to making a perfect pizza dough with 60% hydration. Easy to work with and stretch, ideal for beginners and home bakers! The dough is the foundation of a perfect pizza! This recipe features **60% hydration**, making it ideal for beginners as it is easy to handle and stretch. ### **Ingredients for 4 pizzas (about 250 g each)** ✔ **Flour (Type 0 or 00)**: 1 kg (choose a flour with **W 260-300** for long fermentation). ✔ **Water**: 600 ml (at room temperature). ✔ **Fresh yeast**: 3 g (or 1 g of dry yeast). ✔ **Salt**: 20 g. ✔ **Sugar**: 5 g (optional, helps activate the yeast). ✔ **Extra virgin olive oil**: 20 ml (optional, improves elasticity and softness).   --- ### **Preparation Steps** #### **1️⃣ Activating the Yeast** 📌 Dissolve the yeast in lukewarm water with sugar. 📌 Let it rest for **5-10 minutes** until a light foam forms on the surface. #### **2️⃣ Mixing the Dough** 🔹 **In a large bowl:** ✔ Pour in about **half of the flour**, gradually adding the yeast-water mixture while stirring with a fork. ✔ Add the **salt** (never directly in contact with yeast) and **olive oil** if desired. 🔹 **Kneading by hand:** ✔ Continue adding the remaining flour until the dough is **soft but not sticky**. ✔ Transfer the dough to a floured surface and **knead vigorously for about 10 minutes** using a folding and pressing motion to develop gluten. 🔹 **Final texture:** ✔ The dough should be **smooth and elastic**.   --- ### **3️⃣ First Rise** 📌 Shape the dough into a ball and place it in a **lightly greased bowl**. 📌 Cover with **plastic wrap or a damp cloth**. 📌 Let it rise in a warm place (25°C-28°C) until it **doubles in size** (**about 2-4 hours**).   --- ### **4️⃣ Portioning and Second Rise** 📌 Divide the dough on a floured surface into **4 balls of about 250 g each**. 📌 Place the dough balls on a lightly floured tray, **cover them**, and let them rest for **1-2 hours**.   --- ### **Tips for Handling the Dough** ✅ **Avoid using a rolling pin!** Stretch the dough by hand to retain air bubbles for a **light and airy pizza**. ✅ **For Neapolitan pizza**, keep the **edges thicker** and the **center thin**.   --- ### **Variation for Long Fermentation** 📌 If you want a **lighter and more digestible dough**: ✔ Reduce yeast to **1 g**. ✔ Let the dough rest in the **fridge for 12-24 hours**. ✔ Before stretching, **let it sit at room temperature for at least 2 hours**. - 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