Metric Pizza Dough Recipe

Sometimes it looks awfully hard to find a good pizza dough recipe in English with metric measurement. Even if original Italian recipes use metric ingredient amount, and even if it is unarguably better to use metric weigh units when making a bread dough (pizza is a type of bread), for some reason every English recipe tries to convert metric to US measurements.

If you live outside the United States, chances are you’re measuring your ingredients by weight and use the metric system (kilogram, milliliter, etc.). That’s much better, as you can be more precise with the proportions. And even the original Italian pizza recipes are of course in metric measurement, since Italy uses the metric system.

Still, it’s difficult to find a good pizza dough recipe metric version online in English. That’s why I’m posting this recipe here, since I’m also using the metric system in my kitchen.

This pizza here on the picture was made using this metric pizza dough recipe:

Metric Pizza Dough Recipe

In this metric pizza dough recipe I give you instructions for making pizza dough for 2 regular pizzas, about 30-32 cm. Please check the conversion table below this recipe to see ingredient amounts for different servings.

This recipe focuses on metric measurements for homemade pizza dough. Please check my original pizza dough recipe for more instructions on how to make pizza at home.

Note On The Ingredients

• Alternatively, you can use fresh yeast to make your pizza dough. In this case, use 8 g fresh yeast for 1 pizza, 50 grams for 1 kg of flour. Dissolve your yeast in 100 ml of the water with the sugar and 1 tbsp from the flour. Proof for 15 minutes in a warm place. Then add your proofed yeast to your dry ingredients.
• Sugar and salt can be measured with a teaspoon, even with a regular kitchen teaspoon, even if using metric measurements. Use 1/3 tsp of sugar and salt per pizza.

If you follow this recipe, your pizza dough is ready. The next step is to shape your pizza. Then you can add the pizza sauce and your toppings, and finally bake your pizza. Check out these links below to get detailed instructions on all of these steps. Metric ingredient amounts are always included.

• Shaping your pizza dough
• Pizza sauce recipe and toppings
• Baking your pizza

Metric Pizza Dough Ingredient Table

Check out this metric conversion table if you want to prepare pizza dough for 1, 2, 3, 4, 5 or 6 persons.

Ingredient	1 pizza	2 pizzas	3 pizzas	4 pizzas	5 pizzas	8 pizzas
Flour	165 g	335 g	500 g	665 g	835 g	1 kg
Active dry yeast	2 g	5 g	7 g	9 g	12 g	14 g
Extra virgin olive oil	10 ml	20 ml	30 ml	40 ml	50 ml	60 ml
Lukewarm water	100 ml	200 ml	300 ml	400 ml	500 ml	600 ml
Sugar	1 g	2 g	4 g	5 g	6 g	8 g
Salt	2 g	4 g	6 g	8 g	10 g	12 g