Recipe: Pizza Dough (makes approx 3 x 10" pizzas)

Pizza Dough


  • 500g Strong or ‘00’ Flour
  • 5g Salt
  • 2g Live Yeast
  • 40ml Olive Oil
  • 400ml Warm Water


  • Place the flour into a mixing bowl with and add the salt
  • Slowly add all the olive oil and allow it to mix for 2-3 minutes
  • In a measuring bowl, add 4ltrs of luke warm water and crumble in the live yeast
  • Whisk the yeast gently until it is fully dissolved into the water
  • Slowly add ¾ of the yeast mix into the flour and mix it thoroughly with your hands
  • Once the dough is starting to form, add the remaining yeast mix and knead it all into a large ball
  • Remove the dough from the bowl and knead further on a flat, floured surface
  • Cover and allow the dough to rise. This will allow air to enter the dough and make the pizza base lighter with good air bubble formation when it cooks.
  • Once the dough has totally lifted off the bottom of the bowl it is ready. The dough should not feel sticky and should be firm and elastic to the touch.
  • Once the dough has risen, knead it back to its original size and you can then form it into balls which can be placed into a well floured tray, cover and allowed to prove for a second time.

Top Tip

Always use strong flour or ‘00’ flour as it is finer than plain flour and will aid the proving of the dough, ensuring it is light and not stodgy.

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