Basic Pizza Dough

PMaking your own pizza dough is the difference between a good pizza and an amazing pizza. Simple to make, you can make extra and freeze for an easy meal or invite some friends over for a pizza party!

Using strong bread flour, sometimes called ‘pizza’ or ‘Baker’s’ flour, makes all the difference to the rise and texture of the dough. It contains more protein, therefore more gluten and results in a superior crust. It is readily available from most supermarkets or gourmet stores.

It’s not the ingredients in a pizza dough recipe that ensures a great pizza. It’s the process. The rise time will depend on the environment, for a quick rise place in a warm place, or you can slow it down and rise overnight in the fridge. A slow rise actually improves the dough.

This recipe makes 1 kg (2.2 lb) dough; 2 large pizzas, or 3 medium. You can wrap the dough in single portions in cling wrap sprayed with olive oil and freeze for up to 3 months. Defrost overnight in the fridge and let come to room temperature before rolling and baking.

Basic Pizza Dough

A simple pizza dough recipe that can be used for amazing home made pizzas, and a base for many other recipes from pies to desserts. This recipe makes 1kg dough.

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Ingredients Method

Ingredients

  

• 375 ml warm water
• 1 tsp sugar
• 7 g instant dried yeast
• 600 g strong/Baker's flour
• 2 tsp salt
• 2 tbsp olive oil

Method

 

1. Put the water, sugar and yeast in a small jug, stir and let sit for 5 minutes, or until foamy.
2. Mix the flour in a large bowl, make a well in the centre. Pour in the yeast mixture and the olive oil and use your hands to mix the flour together. Knead until you have a smooth springy ball of dough. (Alternatively you could do all this in an electric stand mixer fitted with a dough hook).
3. Drizzle a little olive oil into a large bowl, place the dough in and turn to coat, cover with cling wrap and place in a warm place for 1 hour, or until dough has doubled in size. Alternatively place in the fridge and allow to rise slowly overnight.
4. Punch dough down and knead for a couple of minutes on a lightly floured surface.Cut into two and form into balls. Allow to rest for 5 minutes. At this stage you can wrap tightly and freeze for up to 3 months. Defrost in the fridge.
5. Preheat your oven to its hottest setting 30 minutes before you’re ready to cook. The key to a crispy base is a super hot oven.
6. Roll each ball of dough out to form a pizza base and place on two baking paper lined oven trays.
7. The pizza bases are now ready to top with your favourite toppings, or simply drizzled with olive oil and cooked. The time will depend on how hot your oven is, the hotter the better. From 5 – 15 minutes or until golden and crispy.

Photo – Jonathan VDK