Pizza dough

Pizza dough
  • Serves icon Makes 8 pizza bases
  • Time icon Takes 30 min to make, 10-12 min to cook, plus 60-80 min proving

This pizza dough recipe is quick and easy to make. Top with our perfect pizza sauce and add your own toppings.

Nutrition: per serving

Calories
435 kcals
Fat
5.6g (0.8g saturated)
Protein
11.8g
Carbohydrates
83.5g (3.6g sugar)
Fibre
4.7g
Salt
3g
Calories
435 kcals
Fat
5.6g (0.8g saturated)
Protein
11.8g
Carbohydrates
83.5g (3.6g sugar)
Fibre
4.7g
Salt
3g

Ingredients

  • 900g plain flour, plus extra for dusting
  • 4 tsp sugar
  • 28g dried fast-action yeast
  • 6 tsp salt
  • 3 tbsp extra-virgin olive oil, plus extra for greasing
  • 600ml tepid water

Method

  1. Put the flour, sugar, yeast and salt in a large mixing bowl and make a well in the centre. Add the olive oil and tepid water. Mix to form a rough dough, then tip onto a lightly floured surface and knead for 10-15 minutes, adding a little more flour if needed. When the dough is smooth and elastic (the surface shouldnäó»t look bumpy), shape it into a rough ball and put it in a large oiled bowl. If you donäó»t have any very large bowls, you might find it easier to divide the dough in two to let it rise. Cover with oiled cling film.
  2. Leave the dough to rise in a warm place for 45-60 minutes or until doubled in size, then knock it back (see Know-how) and give it a quick knead. Divide the dough in half, then divide each half into 4 equal parts to give 8 balls of dough. Put the balls on a lightly floured work surface and cover each with an upturned mixing bowl, a damp cloth or foil and leave to rest for 15-20 minutes.
  3. When the dough balls have rested and are soft to the touch but not too springy, they are ready. On a lightly floured surface, roll and/or stretch each ball into a thin pizza base. Make sure the surface underneath stays floury, or the dough will stick. Donäó»t worry about getting perfectly round bases äóñ the misshapen ones look just as beautiful! Spread each base thinly with perfect pizza sauce (below) and scatter over your choice of toppings (see p22-23 for some ideas).
  4. Meanwhile, heat the oven to 220ŒÁC/fan200ŒÁC/gas 7. Have some floured baking sheets ready to transfer the pizzas onto. When theyäó»re ready to go in the oven, slide them onto the baking sheets (a couple of fish slices or spatulas work well here), and cook for 10-12 minutes until crisp.

delicious. tips

  1. Freeze the dough after dividing it up (step 2). Wrap in cling film and foil, then store in the freezer for up to 1 month. Defrost at room temperature and continue with the recipe.

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3.7 votes

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  1. Far too much salt. Normally for this amount of flour I would use 14g (2 tsp season). This explains why so much yeast is required. It is just a normal bread dough recipe after all

    1. Hi Deb – thanks for getting in touch and sorry to hear that this recipe didn’t quite work for you this time. There are occasionally discrepancies between the way we test a recipe and how it is done at home depending on measuring equipment. However, we can assure you that we test our recipes multiple times in our food kitchen and we hope you continue to enjoy using the delicious. website. Happy cooking!

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