A 15-Minute Homemade Pizza Dough That Can Rest for Days

The article argues that, with World Cup season driving people toward hot, crisp comfort food, homemade pizza has become a practical alternative to expensive delivery. A simple dough made from flour, yeast, water, salt and olive oil takes only about 15 minutes of active work, then can rest in the refrigerator for at least 24 hours and up to a week. The result, the piece says, is a more flavorful dough with airy bubbles, a chewy interior and a deeply browned crust.

The recipe calls for 500 grams of pizza or bread flour, or even plain white flour, 350 ml cool water, half a teaspoon, 2 grams, of dry yeast, one heaped teaspoon of salt and one teaspoon of olive oil for greasing bowls. The method is to mix water and salt, combine flour and yeast separately, knead briefly in a mixer, let the dough rest for 10 minutes, knead again for 8 to 10 minutes, divide into four balls, oil and cover them, and refrigerate. One hour before baking, the oven should be heated to its highest setting, ideally with a baking stone inside.

The article stresses that pizza should be stretched by hand, not rolled, and that the dough should be handled gently to preserve air pockets. It also warns against too much sauce or cheese, saying excess moisture turns the center soggy. For a basic sauce, it recommends blending one can of peeled plum tomatoes, two tablespoons of olive oil and a generous pinch of sea salt, with no pre-cooking.

The piece closes with a visit to Pizza Maestro in Migdal HaEmek, where owner and baker Adam Nirrer describes his style as “periphery pizza,” made with fast-rising bread dough, extra yeast and a mix of mozzarella plus the local Emek cheese. He says the shop also serves the pizza with ketchup and chili sauce, and the writers conclude that while it may not fit strict Italian definitions, it is a beloved, very Israeli neighborhood pizza.