Pizza Dough w/tips

    An easy to make and experiment with recipe for Pizza Dough. If you're new to making dough and worried about doing things in the right order as most recipes suggest there is no need to worry. If you are doing it by hand you can follow the method in the recipe. If you have a bread maker you can just set it to dough and throw everything in but put the flour in last. This recipe can be changed around to suit your preferences. Note that there are variable quantities of some of the ingredients and here's why. Salt: sea salt is best but not essential and the more you use the crisper the base will be. Sugar: this is dependant on how sweet a tooth you have and it can be substituted for homey if you want. Yeast: don't worry too much about the type of yeast and the more you use the more it will rise. Water: it doesn't need to be warm like people usually say just don't use hot water. Flour: use a strong flour or if you can get it use type 00 or a pasta flour. Olive oil: can use a veg oil.


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    • 1 1/2 cups water
    • 4 cups bread flour
    • 1-2 tsp sea salt
    • 0-4 tsp sugar
    • 25-50ml olive oil
    • 1-2 tsp dried yeast


    1. Put the water in a bowl and add the yeast, sugar and oil then stir to dissolve the ingredients
    2. Add half the flour and salt then mix by hand until you have a paste
    3. Add the rest of the flour and knead for about 5-10 minutes
    4. Cover the bowl with a damp tea towel and leave to rise in a warm area for an hour
    5. Once it's risen to double it's original size put it on a floured surface and cut into 4 equal parts
    6. Shape the dough into balls and put into an air tight container in the fridge for at least an hour
    7. Use within 24 hours or freeze once made


    Before you leave the dough to rise it should have a slightly sticky texture. If you touch it with your fingers and it pulls a string of dough away it's too sticky. If you can't feel or see where you've touched it, it's too dry so add more flour or water as needed. Enjoy

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