# Pâte à pizza PARFAITE

A perfect, never-fail pizza dough recipe that is very airy and well-alveolated, requiring a long kneading and resting time, ideal for preparing the day before or longer in advance.

- Servings: 2 servings
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: fr

## Ingredients

- 20 cl warm water
- 2 g baker's yeast
- 1 little bit honey
- 8 g salt
- 250 g flour T00
- 1 little bit tomato sauce
- 1 little bit mozzarella
- 1 little bit ham
- 1 little bit fine semolina

## Instructions

1. Start with 20cl of warm water and 2g of baker's yeast.
2. Add a little bit of honey to feed the yeast and mix well to incorporate everything.
3. Add 8g of salt and mix again.
4. Add 250g of flour.
5. Knead for 10 minutes.
6. Work the dough again on a floured work surface.
7. Put the dough in the bottom of a bowl to rest for 1 hour.
8. After an hour, rework the dough again.
9. Cut the dough into 2 portions (for 2 pizza bases or 1 very large pizza).
10. Rework each portion into a ball and put them directly in the refrigerator.
11. Leave the dough in the fridge for 12 to 24 hours.
12. Take the dough out of the fridge about 1 to 2 hours before spreading.
13. Put the dough in a bin and leave it aside for two hours.
14. Spread the dough with your fingertips, using a little fine semolina, leaving nice little edges.
15. Fill the pizza as you like, for example, with tomato sauce and mozzarella.
16. Put the pizza in the oven on a preheated pizza plate at 240 degrees (or moderate heat in a traditional oven).
17. Take it out, fill it with ham, and serve.

## Equipment

- bowl
- floured work surface
- bin
- pizza plate
- oven

## Tips

- The rest time is super important.
- If you struggle with the water-to-flour percentage, you can add more flour, but it will reduce the dough's elasticity and airiness.
- Leave the dough in the fridge for 12 to 24 hours for a magnificent glutinous network.
- Take the dough out of the fridge about 1 to 2 hours before spreading.
- Spread with your fingertips using a little fine semolina, leaving nice little edges.

## Source

- Original video: https://vt.tiktok.com/ZSmYDscud/
- Recipe page: https://www.cliprecipe.com/recipe/e7c7de75-d0cb-4b79-82ff-09d63cf8ab78
- Extracted: 2026-02-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt