A pizza dough recipe to commit to memory
Turning your kitchen into a trattoria is adventure enough without having to trawl the web or your gran’s dusty recipe book for a reliable pizza dough recipe. Here’s one we’ve found to be a good go-to because when the pizza cravings strike, you’re not going to want to search for the recipe. You’re going to want to get your hands covered in dough. Jot this down and stick it inside your cupboard door.
Ingredients (makes enough dough for 4 medium or 6 small pizzas):
2 tsp instant yeast
2 cups warm water
2 cups warm water
720g bread flour – use 00 flour if you can, otherwise quality is king
2 tsp fine salt
2 tsp fine salt
Method:
1. Add the yeast to the water and set aside for about 10 minutes to do its thing.
2. Next mix the flour and salt together and add to the yeasty water.
2. Next mix the flour and salt together and add to the yeasty water.
3. Knead well, in a bowl initially, then plop it out on the counter to get that elbow grease going. If you’ve got a food processor or stand mixer with a dough hook, now’s the time to put it to work.
4. Leave to stand for anywhere between 1 to 4 hours. The longer the better. Overnight is best.
4. Leave to stand for anywhere between 1 to 4 hours. The longer the better. Overnight is best.
Some top pizza-making tips
- Don’t lay toppings to the very edge of the pizza as they won’t crisp up and it gives you a little place to grip those tasty slices.
- If you don’t have a pizza oven, use a very hot oven-proof pan and finish off in the pan under the grill
- Making the dough one day before creates another layer and depth of flavours and an amazing gluten structure.
Prefer cauliflower pizza? Here’s a recipe for cauli pizza bases too.
Feels good, right? To have your own pizza recipe. Use it with reckless abandon.