This is a very simple base that will take some practice to perfect, unless you already know how to toss a pizza. Two preparation methods are given to choose from: an overnight rise in the fridge and the more conventional sponge-rise approach.
Thank you for this great recipe. It's the only recipe I use for pizza base now, do sometimes need to add more flour but it comes out delicious every time :-) - 03 Aug 2017
This really is a wonderful rustic pizza base, my family were just so delighted with this. In fact my husband even said it was like a pizza from a good Italian restaurant (What a compliment). I used the sponge rise method, let my kitchenaid do all the mixing and kneading. I covered the dough and let rise in my small side oven with the light on for just over an hour (always works a treat, for any yeast based dough that I make). Made a large square pizza (well squarish anyway!!!) and did the four seasons toppings. A great throw together dinner this evening. Will certainly be using this dough again. Thank you for sharing. - 12 Jan 2013
Are you sure you have your measurements right? Surely 350ml water and 375g of flour would end up as a liquid not a dough? - 07 Nov 2011