Pizza dough
Home made pizzas are the best!

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Pizza dough

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Adjust Servings:
1kg '00' grade flour
600ml Warm water
2 tsp Dried yeast
6 tbsp Olive oil
1 1/2 tsp Salt
2 tsp Sugar

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Brilliant pizza dough recipe which you can use with any topping you like.

  • 4-5 hours
  • Serves 8
  • Medium




This is a fantastic recipe for pizza, I came across it on, it’s the best recipe I have ever used for pizza dough and it’s really simple to make, it just needs a bit of time (4-5 hours) to rise. The recipe makes enough for 4 large pizzas so I make it all and freeze half of the dough to use next time I want pizzas!

I vary my toppings massively but recently I have started to make pizza bianco (white pizza) which basically has no tomato sauce. This may sound very boring but stay with me with this one, it’s delicious.

You can use whatever ingredients you like but I love, artichokes, pan fried red onion or leeks and chargrilled peppers, with that I put a few little blobs of pesto, grated parmesan, buffalo mozzarella just ripped into chunks and scattered over the top and I finish off with lemon zest. This really freshens up the flavours. I have also topped the pizza off with rocket or watercress after cooking (makes it look healthier even if it’s not!).

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I used my mixer to combine all the ingredients, if you don’t have a mixer go to the link above and do it the traditional way instead

Combine the warm water and the yeast and stir until dissolved (or near enough).


Place the flour in the mixing bowl and add the oil, salt, sugar and the water/yeast mixture. Using the dough hook attachment on the slowest setting combine the dough. I got the dough out after about 5 mins and did a bit of hand kneading before putting it back in the mixer for another 5 mins to finish off. It should feel smooth and elastic.


Once the dough feels right, remove it from the mixing bowl, oil the mixing bowl (I never bother washing it out as I’m lazy) and then place the dough back in the bowl. It says to cover the bowl with cling film but this dough rises… a lot! So, the best thing I have used is… a shower cap… yup! Steal them from all the hotels you go to! They are great for covering up food! (this is my mother-in-law’s influence)


Leave this dough to rise for about 4-5 hours, it has so much more flavour if you leave it this long and it rises a HUGE amount! The first time I made this I left the dough and when I came back in about 3 hours later my jaw hit the floor (this was also before I used shower caps)

This picture was after 3 hours and you can see just how big it is getting, there’s another 1-2 hours left to go yet!


Once it has risen take it out of the bowl and knock it back (just knock all the air out of it). Depending on how many you’re feeding, either use all the dough and split into 4 or half it and freeze one half, split the other half into two. Let the dough rest for a few mins.


Once rested start rolling!! I am no expert at doing the fancy stuff which gets the pizza dough round so… I use my rolling pin. At first you think ‘there is no way this is going to roll out to the size I want as it’s so elastic it just springs back however just be patient and keep rolling and stretching, it does do it eventually!


Once the dough is in a fairly large circle shape, place it on the top on an oiled pizza tray and stretch the dough so that it over hangs the pizza tray a little, then let is sit for 2 mins. After 2 mins fold the overhang over on itself so that you create a crust keep going round in a circle until you have a nice neat pizza with a crust.


Baking (tomato sauce base)

At this point it depends on what you are wanting to put on your pizzas, if you are wanting a tomato sauce base then oil the crust with extra virgin olive oil and sprinkle with salt and pepper, lightly prick the base and then place the tomato sauce on the top and cook for approx 10 mins (this gives the base chance to crisp up a bit instead of it being soggy). After 10 mins take it out and put on the toppings you want and then bake again until the crust is golden brown and the toppings are hot/melted.


Baking (Pizza Bianco)

If you are wanting to do a Pizza Bianco (no tomato sauce) then brush extra virgin olive oil all over the base and sprinkle with salt and pepper. Lightly prick the base and then place in the oven for 10 mins (lightly pricking the base stops bubbles from forming when cooking). Take the base out of the oven and arrange your toppings. I used pan fried leeks, antipasti such as artichokes and chargrilled peppers and parma ham is always delicious! I then put some little blobs of green pesto dotted around the toppings and tore chucks of buffalo mozzeralla and placed those on the top. I then put this in the oven for around 15/20 mins until golden. At the end, once cooked, I then grated some parmesan and some lemon zest over the top and covered the pizza with rocket.

Have loads of fun with the toppings, you really can do anything you want! This is just one I do a lot and everyone I have cooked it for has loved it!


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