This recipe is one to keep on your fridge door or even better, to memorise by heart. Learn to make a basic pizza dough and you’re well equipped to get going with dozens upon dozens of meals. This recipe is easy and extremely therapeutic; the perfect Sunday afternoon prep.
Basic Pizza Dough (without a mixer)
Course: BakingCuisine: ItalianDifficulty: EasyServings
4
pizzaPrep time
15
minutesCooking time
15
minutesProofing time
40
minutesThe only pizza dough recipe you’ll ever need.
Ingredients
1.5 cups warm water
2 envelopes active dry yeast
4 cups bread flour
2 tsp sugar
1.5 tso salt
6 tbsp olive oil
1Directions
- Pour the warm water into a jug and stir in the yeast. Allow to stand for 5-10 minutes until the yeast begins to froth a little;
- Mix the flour, sugar, and salt into a large bowl until combined. Make a well in the middle and add the water/ yeast mixture to the centre, as well as the olive oil.
- Mix everything together in the bowl until the dough forms a sticky ball.
- Transfer to a floured surface. With floured hands, knead the dough until smooth, this could take around 10 minutes. Add more flour to the work surface if it is sticking. The dough should feel springy and bounce back a little when you make an indentation with your finger.
- Transfer the dough to a well oiled bowl and cover with clingfilm. Allow the dough to rise in a warm area until doubled in volume. This should take around an hour. This is the first proof, or rise.
- After the first proof and the dough has doubled in size, knock back the dough by pushing the air out and split into 4 equal-sized balls. Place the smaller balls onto a well oiled baking tray and cover again with clingfilm; leave to rise for 10 more minutes. This is the second proof.
- Roll out the dough by starting in the centre and working outward toward the edges but not rolling over them. Roll out larger and thinner for thin-crust pizza or keep it a bit smaller for deep pan pizzas.
- Transfer the dough to an oiled pizza pan and add your desired toppings. Bake in a preheated oven (215°C) for around 15 minutes.
Notes
- Ideally your water should be around 40-46°C. Make sure it sin’t too hot or it will kill your yeast.
- You can make the dough in advance, let the dough go through it’s first proof (rise) at room temperature, then knock it back (deflate it), then cover and wrap tightly and store in the fridge. You can also freeze it for up to month.
