Easy Pizza Dough
Here is a Pizza dough Recipe that I use when needing pizza dough on the same day.
As with all pizza the quality of your ingredients will make a difference as pizza has only a few ingredients. This dough uses a good quality olive oil to add to the flavour of the dough.
This dough works well in both the conventional oven as well as a pizza oven.
Tips on making the dough
- Make sure you add the yeast and the salt to separate sides of the bowl otherwise the yeast will be killed off by the salt.
- Make sure the dough isn’t too dry. It might feel harder to handle and knead but after it has proved it will give you a superior pizza base.
- Kneading until the dough is stretchy and smooth. It should have a spring to the touch and be less sticky.
- Practice. The more times you make it you will learn your dough.
Makes: 6 pizza bases
Prep: 2 hrs
0 mins
Cook: 0 hrs
20 mins
Ingredients
- 1kg strong white bread flour (preferably 00) plus extra for dusting
- 1 level teaspoon fine sea salt
- 2 x 7g sachets of active dried yeast
- 1 tablespoon muscovado sugar
- 4 tablespoons extra virgin olive oil
- 650ml lukewarm water
Method
- Put the flour in bowl
- Add salt, sugar and yeast in different sides of the bowl
- Add 500ml of the water and mix together. This can be done by hand or on a low machine setting.
- Add the oil and remaining water and mix in
- Knead the dough. Using the machine I give it around 5 minuets. If I do it by hand then it can take a good 10 minuets of kneading.
- Place in covered oiled bowl for 1 hour. This should be in a moderately warm place as we need the yeast to be active.
- Knock back and shape the dough into 6 evenly sized balls. Do this by tucking the dough under and pinching the bottom. They should look like 6 round buns. Place in a proving bag.
- Now is a good time to pre-heat your oven to 220 °C
- Leave to rest for 20 to 30 minuets before shaping and making your pizza
- Top your pizza and cook for 15-20 minuets until the base is cooked and golden in colour