Pizza Dough
Easy
A simple but reliable recipe for a fantastic pizza dough that will have the whole family wanting more. Dough can be frozen, simply roll out and place on baking trays, then cover with clingfilm and freeze. Once frozen, you can remove the pizza bases from the trays and stack several bases on top of each other, keeping sheets of clingfilm between each one. Bake from frozen, but add on 5 minutes from the recommended time stated above. If you’re planning on making the dough the day before or early on the day of, knead the dough as above, but once it’s ready to rise, place the bowl in the fridge rather than a warm area. The cold will slow the rising time. Remove from the fridge about an hour before you plan on forming your pizzas to allow to come to room temperature, then shape and roll out as directed above.
SERVE
4
Pizza Dough
Easy
Introduction
A simple but reliable recipe for a fantastic pizza dough that will have the whole family wanting more. Dough can be frozen, simply roll out and place on baking trays, then cover with clingfilm and freeze. Once frozen, you can remove the pizza bases from the trays and stack several bases on top of
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Ingredients
- 250ml lukewarm water
- 1 tsp sugar
- 15g dry yeast
- 350g strong white flour, plus extra
- 1 tsp salt
- 1 tbsp olive oil, plus extra
- 250ml passata
- Grind of black pepper
- Big pinch of sea salt
- Big pinch of dried oregano
- 1 Tbsp olive oil
TOMATO SAUCE
Method
- 1. Add the sugar and yeast to the lukewarm water in a small jug and stir until dissolved. Set aside and allow to start foaming, about 5 minutes.
- 2. In a large bowl, whisk together flour and salt. Create a well in the centre with your hand.
- 3. Pour the yeast mixture into the centre of the well created in the flour along with 1 tablespoon of olive oil and start to incorporate the flour into the liquid using a blunt knife to stir from the centre outwards.
- 4. Once the ingredients are mostly combined, carry on incorporating the ingredients using clean hands, kneading until there is no dry flour left in the bowl.
- 5. Turn the dough out onto a floured surface. Knead until the dough is smooth, elastic and is no longer sticky, about 10 minutes. Dust the surface with flour as needed.
- 6. Place the dough in a clean bowl that has been brushed with olive oil and cover with a clean damp kitchen towel. Place the bowl in a warm and draught-free area and leave until the dough has doubled in size, between 30-40 minutes depending on the surrounding temperature. A good place for this is in the oven with only the light turned on as the heat from the bulb will warm the oven just enough.
- 7. Once doubled in size, turn the dough out onto a floured surface. Knock the air out of the dough by kneading it a few times, the dough should be silky soft and not at all sticky.
- 8. Divide dough into 3 or 4 pieces, they are now ready to be rolled out, but wrap each portion in oiled pieces of clingfilm and store in the fridge if you won't be forming the pizzas immediately.
- 9. Preheat the oven to 220°C/425°F/gas 7.
- 10. To form the pizza, use your hands to stretch and shape a dough ball into a thick round disc, then use a heavy rolling pin to roll out the dough on a well floured surface. It's best to roll the dough from the centre outwards in every direction. Keep lifting the dough and sprinkling more flour on the counter to stop the dough from sticking. The dough will rise as it cooks, so roll it out thinner than you would like it to be once baked.
- 11. Quickly slide a floured baking tray under the dough and reshape and stretch out the dough as needed.
- 12. Finally, add your desired toppings, starting with the pizza sauce, then bake in the oven for 8-10 minutes, until crust is golden and crisp.
