A good pizza dough recipe is hard to find and when you find your perfect recipe you never try another one! Believe me, this is one of those recipes 😉 You will have a perfect and smooth pizza dough every time. This fantastic, reliable, everyday pizza dough, can also be used to make bread and some salty snacks. This pizza dough recipe will provide you a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. Although Italian pizza flour type “00” is recommended, you can make great dough with regular all purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. The amount of ingredients are for two normal size pizzas or one large pizza.
|Italian type 00 flour||11 oz||312 grams|
|Salt||½ spoon||8 grams|
|Dry yeast||¼ spoon||4 grams|
|Olive oil||¼ spoon||4 oil|
|Warm water||¾ cups||175 ml|
Use a mesh flour sifter and sieve the flour and salt on to a clean work surface and make a well in the middle. In a small jug or bowl, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Use warm water, but not hot or boiling because it will kill the yeast. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands.
Knead the dough with your hands until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth or plastic wrap and place in a warm room for about an hour until the dough has doubled in size. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands. This procedure is called knocking back the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straight away, divide the dough up into two balls for smaller pizzas or keep it in one ball if you want a large XL pizza 😉
It’s a good idea to roll the pizza out about 15 to 20 minutes before you want to cook them. You can roll the pizzas with a rolling pin if you want a a thin crust pizza or just spread it with your hands if you want a bit thicker pizza. If you are working in advance, it’s better to leave your dough, covered with plastic wrap, in the fridge rather then leave the rolled dough hanging around because it will rise again and loose shape and elasticity.
For those of you who use stand mixers, food processors, dough machines or just like to look the video rather than read, you can see how pizza dough is made in the video below.