There’s nothing quite like a homemade pizza with the perfect
crust — crispy on the outside, soft and chewy on the inside.
At Champignons, we believe great pizza starts with great dough.
Here’s a look at what makes our dough truly special.
The Ingredients That Matter
The foundation of any great pizza dough is simple: flour, water,
yeast, salt, and olive oil. We use finely milled Italian tipo 00
flour, which gives the dough its smooth, elastic texture.
The Process
- Mix 500g of tipo 00 flour with 7g of dry yeast and 10g of salt.
- Slowly add 325ml of lukewarm water while mixing.
- Add 2 tablespoons of extra virgin olive oil.
- Knead the dough for at least 10 minutes until smooth.
- Let it rest and rise for a minimum of 2 hours at room temperature.
The Secret
Patience. Great dough cannot be rushed. For the best results,
let your dough cold-ferment in the fridge overnight. This slow
fermentation develops a deeper flavour and a better crust texture.
Try it at home and taste the difference — or come visit us and
let us do the work for you!