Pizza dough for two bases

Pizza dough for two bases
  • Serves icon Makes enough for 2 pizza bases
  • Time icon Takes 30 minutes to make, plus 1 hour 10-20 minutes proving

The pizza dough used in this recipe creates a light and crusty base. Make sure when you make it that it’s light and airy, that way the dough will puff up and get proper crispy edges. You can use fresh or dried yeast in this recipe.

Why not make your own tomato sauce for pizza, too?

Nutrition: per serving

Calories
409kcals
Fat
3g (0.4g saturated)
Protein
11.4g
Carbohydrates
83.3g (3.6g sugars)
Fibre
4.7g
Salt
3g
Calories
409kcals
Fat
3g (0.4g saturated)
Protein
11.4g
Carbohydrates
83.3g (3.6g sugars)
Fibre
4.7g
Salt
3g

Per base

Ingredients

  • 150ml tepid water (about 27°C)
  • 15g fresh yeast (from bakery counters in large Sainsbury’s stores or health food shops) or 2 level tsp dried yeast
  • 225g plain flour, plus extra for dusting
  • 1½ tsp salt
  • Extra-virgin olive oil for greasing

Method

  1. Measure the water into a small bowl. Crumble the fresh yeast into the liquid with your fingers, then swirl the liquid until the yeast has dissolved. If using dried yeast, sprinkle it over the surface of the water and whisk in with a fork. Leave for 10-15 minutes in a warm place until froth forms on the surface of the water.
  2. Sift the flour and salt into a large mixing bowl. Make a well in the centre and pour in the frothy yeast liquid. With lightly oiled hands, gradually mix the flour and liquid to form a dough.
  3. Sprinkle a work surface generously with flour. Tip the dough on to the surface, scraping out any that is sticking to the bowl. Begin kneading for about 5-10 minutes until the dough is smooth, silky, soft and supple.
  4. Put the dough into a clean, lightly oiled bowl in a warm place for 45-60 minutes or until doubled in size, then ‘knock it back’ with your fist. (This releases large air bubbles that would make the base uneven.) Rub a little oil or flour on your fingers and slide them down the inside of the bowl, reaching underneath the dough. Gently lift the dough onto a lightly floured work surface, then punch it down again. Divide the dough in half by pinching it in the middle with your thumb and forefinger (about 200g each piece), then roll each piece into a ball. Put the dough balls on the floured work surface and cover each one with a mixing bowl, damp cloth or foil. Leave for 10-20 minutes.
  5. When the dough has rested and is soft to the touch, the balls are ready to be stretched and turned into pizzas.

delicious. tips

  1. Freeze the dough at the end of step 4, wrap tightly in cling film and store in the freezer for up to 1 month. Defrost at room temperature and continue with the recipe.

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