mohamed shili This Pizza dough Recipe is a chewy and crispy recipe, which is made with strong bread flour and a touch of semolina. It’s the perfect base for any pizza, a classic, foolproof recipe for the ultimate pizza night.
Pizza dough Ingredients
A simple, classic list for the perfect homemade pizza base.
- 800g strong white bread flour (or Tipo ‘00’ flour)
- 200g fine ground semolina flour
- 1 teaspoon fine sea salt
- 2 x 7g sachets of dried yeast
- 1 tablespoon golden caster sugar
- 4 tablespoons extra virgin olive oil
- 650ml lukewarm water
How To Make Pizza dough
A step-by-step guide to making perfect pizza dough from scratch.
- Activate Yeast and Form Dough: Sieve the flours and salt onto a clean work surface and make a large well in the middle. In a jug, mix the yeast, sugar, and olive oil into the lukewarm water and leave for a few minutes, then pour it into the well.
- Knead Until Smooth: Using a fork, gradually bring the flour in from the sides of the well. When the dough starts to come together, use your flour-dusted hands to knead until you have a smooth, springy dough. This should take about 10 minutes.
- First Rise (Prove): Place the ball of dough in a large flour-dusted bowl. Cover the bowl with a damp cloth or clingfilm and place in a warm room for about an hour, or until the dough has doubled in size.
- Knock Back and Divide: Once risen, remove the dough to a floured surface and knead it for a minute to push the air out. At this point, the dough is ready to use. This recipe makes enough for about 8 medium pizzas. You can divide it now, and freeze any portions you don’t want to use.
- Shape and Rest: Take a ball of dough for one pizza, cover it, and let it rest for about 15 minutes before rolling.
- Roll Out and Bake: Preheat your oven to its highest setting (250°C/500°F/gas 9) with a pizza stone or heavy baking tray inside. On a floured surface, roll or stretch the dough into a thin circle. Place it on a piece of floured foil or parchment paper. Add your toppings, then slide the pizza onto the hot stone or tray. Bake for 7 to 10 minutes, until the crust is golden and crispy.
Recipe Tips
For a perfect, crispy pizza crust every time.
- How to get a crispy pizza crust? The secret is intense heat from below. Preheat your pizza stone or a heavy, overturned baking tray inside the oven at its highest temperature for at least 30-45 minutes. Launching your pizza onto this screaming-hot surface is what creates that classic, crisp base.
- Can I make the dough ahead of time? Yes, absolutely. After the first prove, you can “knock back” the dough, wrap it well in clingfilm, and store it in the refrigerator for up to 2 days. This slow fermentation will actually develop a deeper, more delicious flavor.
- What’s the best flour for pizza dough? Strong bread flour, which is high in protein, is the best choice for a classic chewy crust. The Italian Tipo ‘00’ flour is even finer and creates a super-smooth texture. The semolina adds a lovely extra crunch.
- Can I freeze the extra dough? Yes. This recipe is designed for batching. After the first prove and knocking back, divide the dough into individual pizza-sized balls, wrap them well in clingfilm, and they will keep in the freezer for up to a month. Thaw in the refrigerator overnight before using.
What To Serve With Pizza
Classic sides to complete your pizzeria experience.
A fresh, hot pizza is a meal in itself, but it’s always great served with:
- A simple green salad with a light vinaigrette
- A creamy coleslaw
- Garlic bread or dough balls (made with the same dough!)
- A cold beer, a glass of red wine, or a fizzy drink
How To Store Pizza dough
Keeping your dough fresh for pizza night.
- Refrigerate: You can store the kneaded, un-risen dough in a lightly oiled, covered bowl in the refrigerator for up to 48 hours. This slow prove develops great flavor.
- Freeze: As mentioned in the tips, freezing the individual dough balls after the first rise is a fantastic way to have homemade pizza ready to go anytime.
Pizza dough Nutrition Facts
An estimated guide per pizza base (1/8th of dough).
- Calories: 490 kcal
- Carbohydrates: 85 g
- Protein: 15 g
- Fat: 8 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my dough so sticky?
A wet, sticky dough is actually a good sign! It means the flour is well-hydrated, which will lead to a better-textured crust. Use a light dusting of flour on your hands and work surface to make it manageable, but resist the urge to add too much extra flour, as this can make the dough dry and tough.
Do I need a pizza stone?
A pizza stone is highly recommended for the best, crispiest crust. However, if you don’t have one, the next best thing is to place a heavy, flat baking tray upside down in the oven and let it get screaming hot for at least 30 minutes. You can then launch your pizza directly onto the hot metal.
My dough didn’t rise. What went wrong?
There are a few common reasons. Your yeast might be old or expired. The u0022lukewarmu0022 water might have been too hot, which can kill the yeast, or too cold, which won’t activate it. Lastly, the proving spot might have been too cold or draughty.
Try More Recipes:
Pizza dough Recipe
Course: Side DishCuisine: ItalianDifficulty: Easy8
servings20
minutes10
490
kcalA classic, foolproof recipe for making perfect homemade pizza dough from scratch, with a chewy, crispy crust, ready for your favorite toppings.
Ingredients
800g strong white bread flour (or Tipo ‘00’)
200g fine ground semolina flour
2 x 7g sachets of dried yeast
1 tbsp golden caster sugar
1 tsp fine sea salt
4 tbsp extra virgin olive oil
650ml lukewarm water
Directions
- On a clean surface, make a well in the center of the flours and salt.
- Dissolve the yeast and sugar in the lukewarm water with the olive oil, then pour into the well.
- Gradually incorporate the flour to form a sticky dough. Knead on a floured surface for 10 minutes until smooth and elastic.
- Let the dough rise in a warm, covered bowl for about an hour, or until doubled in size.
- Knock the air out of the dough, then divide it into 8 balls. The dough is now ready to be used or can be frozen.
- To bake, preheat your oven and a pizza stone to 250°C/500°F.
- Roll out a ball of dough thinly, add your toppings, and bake for 7-10 minutes until golden and crisp.
Notes
- A very hot oven and a preheated pizza stone are the secrets to a crispy, restaurant-quality crust.
- This dough recipe makes a large batch. It freezes perfectly, so you’ll always be ready for pizza night!
- Don’t overload your pizza with too many toppings, which can make the base soggy.
- The dough will be sticky; use floured hands and surfaces to make it manageable.