Basic Pizza Dough
My perfect pizza dough recipe. Guaranteed to disappear from my family’s plates every time.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings 2 people (one 10" pizza)
- 175 g '00' flour you can use plain flour or strong bread flour if '00' is not available, but I find '00' gives a lighter, crisper base
- 1 tbsp olive oil
- ½ tsp fast-action dried yeast
- ½ tsp salt
- 120 ml water lukewarm
Spread a little of the olive oil onto a clear work surface and knead the dough in the oil, keep adding a little oil until the full 1 tbsp has been incorporated - The olive oil helps to prevent the dough from sticking to the surface and adds flavour to the loaf. The dough can sometimes get sticky while kneading, keep persevering, it will improve, and don't be tempted to add more flour or you'll end up with a dry, heavy pizza base.
Put the dough into a lightly oiled bowl and cover with cling film. Leave to prove for 1-1½ hours (or overnight in the fridge) until the dough has doubled in size - The important thing here is the dough doubling in size, not the time. The amount of time the dough needs to prove can vary according to the temperature of the room, so if it's not doubled in size, leave it a bit longer.
If you're not sure what to top your pizza with then why not try my delicious ALL-DAY BREAKFAST PIZZA
or my BBQ CHICKEN & BACON PIZZA.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Calories: 383kcal | Carbohydrates: 67g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 586mg | Potassium: 93mg | Fiber: 2g | Calcium: 1.3% | Iron: 22.6%