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Le Chaudron recipe
Pâte à pizza de Mamie Praline
Mamie Praline's pizza dough
⏱ 110 minServes 4Easy470 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 dough balls
500 g (18 oz)all-purpose flour
250 ml (1 cup)lukewarm water at 25–30 °C (77–86 °F)
10 gdry yeast
2 tbspolive oil
1 tspsalt
1 pinchsugar
- 500 g (18 oz) all-purpose flour
- 250 ml (1 cup) lukewarm water at 25–30 °C (77–86 °F)
- 10 g dry yeast
- 2 tbsp olive oil
- 1 tsp salt
- 1 pinch sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the 500 g (4 cups) flour in the mixer bowl or a large bowl. Make a well in the center and add the 250 ml (1 cup) lukewarm water and the teaspoon of salt.
- Mix on low speed or by hand, adding the 2 tablespoons olive oil, until you have a rough, still uneven mass.
- In the small bowl, dissolve the 10 g (1 tbsp) dry yeast in a little lukewarm water at 25–30 °C (77–86 °F) with a pinch of sugar. Let it foam for 5 minutes, then add this mixture to the dough last.
- Knead for 8 to 10 minutes until the dough is smooth and forms a ball that pulls away from the sides. If it stays stiff, add a few drops of water as you go.
- Cover the bowl with a clean towel and let rise for 1 hour in a warm, draft-free spot, until doubled.
- Knead the dough again for a few seconds to knock out the air, then divide into 3 or 4 balls, or roll it out whole on an oiled baking sheet.
- Let rest a good half hour before topping as you like. The dough is ready when it's supple and springs back slowly when pressed.
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What the table says
4★★★★★1 note
anne-gaelle4 oct. 2026
Moi je l'ai faite avec mon robot en suivant cette recette et ça marche très bien
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