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Perfect Pizza Dough


I have been on the search for the perfect pizza dough for some time and I think I have it. It is the best I have made so far. Let me share it with you.

Before I do, I would like to apologise. I stupidly scribbled down this recipe without any credits, so I don't have a clue where I picked it up, which isn't like me at all. So to the unknown author, I thank and salute you!

All I can say it that this dough is easy to make and it comes out perfectly every time. I can wholeheartedly recommend it to you.


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Perfect Pizza Dough

This is the best homemade pizza dough I have made yet. Very simple and satisfying to make.
Ingredients
  • 250ml lukewarm water
  • 2 tsp dried yeast
  • 1 ½ tsp caster sugar
  • 1 ½ tbsp olive oil, plus extra for greasing
  • 475g strong white (bread) flour, plus extra for dusting
  • 1 ½ tsp salt
Instructions
1. Mix the warm water, yeast and sugar in a small bowl and set aside for 5 minutes until it has started to froth, then stir in the olive oil.2. Sift the flour and salt together into a large bowl. Pour in the yeasty mixture and mix together with your hands until you form a soft dough.3. Pop the dough onto your work surface and knead with the heal of your hand for 5-10 minutes until it is smooth and elastic. Do not flour the work surface as this will dry out the dough.4. Lightly oil a bowl and pop your dough in. Cover with a clean tea towel and leave in a warm place to rise for an hour.5. Lightly dust your work surface with flour, then place your dough on it and give it one good punch to let any air out. Cut the dough into 4 equal pieces. Roll each piece of dough into a ball and pop onto a lined tray, cover with a tea towel and leave to prove in a warm place for 15 minutes.6. Roll out each ball of dough until quite thin. Coat with pizza sauce, grated mozzarella and your choice of toppings. Bake in a hot oven for 8-10 minutes until crisp and golden.notes: balls of dough can be kept in the fridge for a couple of days or frozen until required
Details
Total time:
Yield: 4 portions

31 comments

  1. Ooh sounds good. I too am always on the look out for the perfect dough for pizza. I'll bookmark this and try it out at the weekend. Thank you x

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    1. Hope you enjoy it then Dom, let me know what you think?

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  2. Beautiful balls!!!!
    Have a nice day

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    1. Beautiful balls, that made me laugh!

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    2. Haha, well worded Manu, that made me laugh too :)

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  3. 'Perfect Pizza Dough" this is a title that catch my attention!! I keep on changing my recipe every Sunday (my pizza day). I will give to this one a go. Ciao

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  4. Remembering this one for our next pizza night, I too have been on the search for the perfect pizza dough. And where on earth did you manage to find silpat sheets? I've been looking for them everywhere!

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    1. When my friend was in America, I had it delivered to the address he was staying at from Amazon.com. It is just brilliant!

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  5. BTW, keep meaning to tell you I've finally sent in an order for MOO cards and it's all down to you. I was really pleased with the test ones they sent. Just wish they weren't quite so expensive and then I'd have ordered more. Thank you.

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    1. They are great Choclette and handy too. I am glad you gave them a try :)

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  6. Can you toss this in the air? I am always in awe at pizza makers that they are able to do that without a mess.

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    1. No, I am afraid not. I just know it would end up on the floor, haha :)

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  7. This did not help at all.Pizza turned out rubbish.

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    1. I'm sorry to hear that. It's so disappointing when a dish doesn't work ad you're looking forward to it. This is the recipe I use all the time and it always works out great. Did you use bread flour? Knead it until it was smooth and elastic? If you aren't used to kneading it can take longer. Could the yeast have been out of date? I can't think what else could have gone wrong. As I said I use this exact recipe.

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  8. Hi think I will try this I love pizza it's so easy and fun to make with kids just one thing do u use a pizza stone cos I find it gives it a really nice crispy bottom

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    1. No I don't have one, I use a pizza try with holes. They still come out crispy.

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  9. Just made this and hand tossed the dough thanks to YouTube. Now going in the oven, fingers crossed.

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    1. Oh fancy Gary. Get you! Hope you enjoy it. There's nothing better than a good pizza.

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    2. It was amazing. Tried a slice before going through to my film and ended up finishing it before I managed to make it to the other room. I will say however that I froze some of the dough as suggested but when trying to use it it wasn't very doughy (for want of a better word) and wouldn't stretch but just sprang back. Any suggestions?

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    3. Yes it's definitely springier. You have to be patient when stretching it. It will still taste good though.

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    4. Yes it's definitely springier. You have to be patient when stretching it. It will still taste good though.

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  10. Made this recipe twice on the weekend for 4 starving mountain bikers. Great recipe which I will use now every Friday for Pizza night!

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    1. So glad you like it. It'seems my go-to recipe too. Thanks for taking the time to tell me you'require enjoying it.

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  11. I'm concerned that I followed the whole recipe and everything checks out but, what do you mean by hot oven, if you could clarify the temperature of the oven for next time... thanx👻🐝

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  12. Hello. If i wanted to make a wholemeal version could i just swap the plain flour for the exact same measurement of wholemeal flour? or does it need to be a mixture? Hope that makes sense :)

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    1. Here is the wholemeal recipe I use. http://www.tinnedtomatoes.com/2014/05/wholemeal-and-onion-pizza-dough.html

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  13. This is now my go to recipe and have made it many times. I would like to know the optimal temperature to use though- I have tried 220 c but not sure if it could be crispier?

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    1. That sounds about right. I have heard a pizza stone and help with that in the oven. I have been obsessing over everyone's garden wood fired pizza ovens but managed to resist so far.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x