This is the recipe:

  • 1 kg pizza flour
  • 680 gr water
  • 4 teaspoons dry yeast
  • 12 tablespoons olive oil (and even more for handling the sticky dough)
  • 2 tablespoons salt & 2 teaspoons sugar
  • kneaded for 15 minutes on a stand mixer with a dough hook , than rest for 3 hours.

The pizza turned out beautiful and delicious with a lot of air pockets in the crust, but was just awful to digest, everyone in my family said that, so its not a personal problem. what should i change to make it more lightweight? Maybe its the ridiculous amount of olive oil that i used? Thank you ;)

  • 3
    Rolled out how thick, to serve how many? Cooked for how long and at what temperature?
    – Chris H
    Commented Mar 13, 2023 at 11:17
  • 1
    How many pizzas did you make from the recipe?
    – Stephie
    Commented Mar 13, 2023 at 12:05
  • 5
    @GdD: That seems like a bit of an overreaction. A quick Google search turns up plenty of recipes for pizza dough that use 3% salt by weight, which would equal 30 g in OP's case. Depending on the coarseness of the salt, that could be more or less than 2 tbsp. Commented Mar 13, 2023 at 14:12
  • 2
    I don't understand the downvote on this, it's a perfectly reasonable and well formulated question, especially from a first time user.
    – GdD
    Commented Mar 13, 2023 at 21:56
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    @GdD: Ruben is right, for a pizza dough you usually use 2-3% (bakers percentages) of salt. This seems to be very much, even excessive, when you compare this to the amount you would use e.g. for a soup. But in fact it does not taste as salty as you would expect when it is incorporated in the dough.
    – J. Mueller
    Commented Mar 16, 2023 at 21:35

4 Answers 4


Both the amount of salt and the amount of olive oil in that recipe are on the very high side for a standard pizza dough recipe, so if you found it disagreeable I'd suggest reducing both. With that amount of olive oil, I'd say that you were making more of a focaccia than a pizza dough (although focaccia with pizza toppings is generally quite tasty).

  • 3
    Too much salt can result in a slow to rise dough that can seem heavy. I sometimes prefer it for empanadas or similar. And type of salt is significant as table salt packs more densely than flake (kosher) salt
    – Joe
    Commented Mar 13, 2023 at 21:13
  • 1
    ... which is why it's better to always measure ingredients by weight. Easier to reproduce and tweak the recipe as needed.
    – Luciano
    Commented May 23 at 9:12

If you have the time and can plan ahead, I've found that leaving pizza dough to ferment in the fridge overnight, around 12 hours or more, makes for a more pleasant and tastier pizza. You may have to cut down on the yeast a little so it doesn't over prove.

Some observations: I'm not sure why you are adding sugar. I really don't think pizza dough needs sugar. Also the olive oil does seem to be excessive. Personally I only use a little to oil to grease the bowl so I can get it out of the bowl easily. A little olive oil in your dough mix can help if you are cooking pizza in a home oven, but I wouldn't go crazy with it. It can help retain a little moisture as you generally need to cook a pizza longer in a home oven (at a lower temperature) than a traditional pizza oven which is much hotter.

If you can, perhaps try to find a traditional Italian pizza dough recipe from a real Italian. They are definitely the experts when it comes to pizza. If you need to search on youtube "pizza fatta in casa" should get you some authentic recipes.

  • 2
    Dominoes. They put sugar in their dough, turning what looks like a beautiful crust into something nigh-on inedible [unless you like your food sweet, I guess]. Only ever eaten there twice, second time because I couldn't quite believe what I'd had the first time.
    – Tetsujin
    Commented Mar 14, 2023 at 10:15
  • There is no evidence that supports the claim that longer fermentation = better digestion. If you have any data on this, please share.
    – moscafj
    Commented Mar 18, 2023 at 20:58
  • @mosacafj I was using that in a colloquial sense, not making a scientific claim. But I've deleted it in case it causes confusion, and replaced it with "more pleasant" - although this is a subjective opinion.
    – Billy Kerr
    Commented Mar 18, 2023 at 23:59

A 2019 study says the sourdough bread digestion is faster when long-time fermented:

First, we showed a prolonged transit time for the baker’s yeast bread and a faster passage of sourdough breads, especially when made with traditional and long-time fermentation.

Unfortunately, only 3 fermentations have been studied:

  1. Baker's yeast only dough: 2 hours of fermentation at 30°C

  2. 20% of sourdough (4 hours fermented) + 1.5% baker's yeast: 1.5 hours of fermentation at 30°C

  3. 20% of sourdough (24 hours fermented) and no baker's yeast: 4 hours of fermentation at 30°C

The sourdough was made with Saccharomyces Cerevisiae, like baker's yeast, and with 2 Lactobacilli (Lb. plantarum and Lb. rossiae).

Link to the study: Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

About baker's yeast fermentation, my theory is that a longer fermentation with less baker's yeast lets more chances to sour bacteria and sour yeasts to devellop themselves. Because wheat flour is rich in lactobacilli (according to french wikipedia: lactobacille). So the long-time fermented dough with only baker's yeast, could have properties that may be closer to those of sourdough long-time fermented dough, and so, long-time baker's yeast fermented dough may also be more digestible.


If 1kg of flour, is 8cups and 680 grams of water, is 2.8 cups, it seems to me you do not have enough water to make a correct dough. When I make my rustic bread recipe and use 6 cups of flour I have to use at least 3cups of water. Your recipe is using 8 cups of flour. Another suggestion would be to use unbleached and unbromated flour, like King Arthur, a flour I always use.

  • 1
    Welcome! Can you explain why unbleached and unbromated flour does as it relates to the question? It's a bit difficult to understand as written :)
    – Catija
    Commented Oct 25, 2023 at 15:50
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    680 g of water per kg of flour is a normal proportion, quite in the middle of the workable range. Nothing unusual about it. Also, if bleached flour was a reason for inedible bread, nobody would bake with it.
    – rumtscho
    Commented Oct 26, 2023 at 12:59

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