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Pizza Dough
Homemade Pizza Dough. A delicious and simple dough to make the best homemade pizzas.
Ingredients
- 4 cups "00" flour (Note 1)
- 2 teaspoon dried yeast
- pinch sugar
- 1 teaspoon salt
- ¼ cup olive oil
- 1½ cups warm water (Note 2)
Instructions
Hand Kneading
- In a large mixing bowl, combine the flour, yeast, sugar and salt.4 cups "00" flour2 teaspoon dried yeastpinch sugar1 teaspoon salt
- Add the oil and water. Use a fork or knife to combine all the ingredients, then use your hands to bring the dough together, until the sides of the bowl are clean.¼ cup olive oil1½ cups warm water
- Place the dough on a floured board and knead the dough for 5-10 minutes.
Stand Mixer Kneading
- If you have a stand mixer, follow below using the dough hook.
- Place the flour, yeast, sugar and salt into the bowl of your stand mixer and mix on low to combine for 30 seconds.4 cups "00" flour2 teaspoon dried yeastpinch sugar1 teaspoon salt
- Pour in the oil and water. Then mix on low for 10 minutes until you have an elastic dough.¼ cup olive oil1½ cups warm water
Rising
- Refrigerator Rise: Transfer the dough to a large container or bowl. Cover with plastic wrap and set in the refrigerator for 24-72 hours.
- Room Temperature Rise:If you want to use the dough the same day. Place in a bowl, cover and leave at room temperature for 1 - 2 hours until it doubles in size.
Shaping and second rise
- Dust your workspace with flour and then scrape the pizza dough out. Divide the dough into 4 equal portions and shape them into a ball by tucking the sides under so you have a smooth top. Cup you hand (so your fingers and thumb form a circle and gently move the dough around to smooth the bottom.
- Place the balls onto a lightly floured tray, dust the tops lightly with flour and cover with a damp tea towel.
- Leave them to rise until the balls have doubled in size. (1 hour if you went with a room temperature first rise 3-4 hours if you went with a refrigerator rise)
To form the pizzas
- Lightly sprinkle your work surface with flour, then gently deflate the dough ball by pushing your fingers into the centre of the dough. (Note 3) Use your fingers to gently push the dough out until you have a 6"/15cm circle.
- Transfer your dough to your pizza pan. (Or is you are using a pizza stone/oven transfer the pizza to your pizza paddle. Then gently pull the pizza to make an 8"/20cm circle. (Note 3&4)
Notes
- "00" floor is perfect for making pizza. But you can use a regular Bread flour or just all-purpose plain flour. The "00" flour will give you a chewier 'pizzeria' style crust.
- You want the water to feel slightly warm when you put your finger into it. It definitely shouldn't feel hot or burn you. If you are using the refrigerator proving then you can just use cold water. (But warm won't do any harm)
- Work from the centre of your dough ball, touching the edges as little as possible. This will give you the delicious puffy airy crust that good pizzerias have.
- When you transfer the dough to the pizza pan/paddle it will deform slightly. This is the chance to pull it back into a circle. But don't worry about making it a perfect circle.
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Nutrition is per serving
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