Pizza dough recipe

Pizza Dough recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to make your own homemade pizza? Look no further! This pizza dough recipe is simple, easy to follow, and yields delicious results every time. With just a few basic ingredients and some patience, you can create a perfect base for your favorite toppings. From classic margherita to creative combinations, this versatile dough will satisfy all your pizza cravings. Get ready to impress your friends and family with your culinary skills as you master the art of pizza making!

Keywords: pizza dough, homemade, recipe, easy, versatile

Pizza dough recipe details

Pizza dough recipe, recipe Rating: 4.5
Number of votes:97 

Ingredients

400 g	white bread flour
100 g	fine semolina flour
½ tbsp	salt
½ tbsp	caster sugar
½ tbsp	dry active or easy mix yeast
2 tbsp	olive oil, virgin or extra virgin for flavour
285 ml	warm water 40-45°C/100-110°F

Instructions

Mix the flour and semolina flour in a bowl. Sprinkle sugar and salt over the surface of the flours and stir in. Sprinkle yeast over mixture and mix lightly. Make a well in the centre of the mix and pour water and oil into the well. Bring the flour into the liquid and start to bring the dough together. When a dough ball has formed, knead the dough until it becomes smooth and elastic.

Lightly oil the sides of the bowl and roll the dough ball around until it is fully covered with oil. Allow to rest with the bowl covered for about 20-30 minutes in a warm place, or until it has doubled in size.

Knock back the dough and and turn it onto a lightly floured work surface. Form it into a crude circle about 6 inches/15cm in diameter. With a sharp knife cut into 4 (or two) equal portions. If you do not intend to use all the dough portions immediately, you can freeze them, in which event lightly dust with flour and wrap in cling film. You can keep the frozen dough for several weeks but thaw it slowly before use.

Lightly cover the work surface with flour. Roll the dough portions you intend to use immediately into a rough ball and either roll out to size with a lightly floured rolling pin or stretch and spin by hand to size required.

If you prefer your pizza base thicker and chewy, heat the oven to Gas mark 1, 140C, 275F. Place the pizza base carefully on an oven tray, prick repeatedly with a fork and lightly bake for about 15 minutes, by which time the dough will be quite risen and slightly dry. Remove from oven.

Heat oven to Gas Mark 5, 190°C, 375°F.

Add toppings of choice using quality buffalo mozzarella cheese if possible. Bake for about 17-23 minutes according to how well coloured you prefer your toppings and the crispness of the pizza.

Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a