This is my standard go-to pizza dough. So good and so easy. I always make loads and freeze. It makes homemade pizza so effortless.
Italian 00 flour is my personal favorite for pizza dough. It really makes for a silky smooth and light dough. But all purporse flour or any white flour that's labelled "bread flour", "strong white flour" or "high gluten" will work fine.
The quantities in this recipe will make two substantial 12 inch pizzas but I usually double the recipe when I make it because it freezes so well. I also lately get four pizzas out of this by stretching it more for a very light thin crust which I love.
1 teaspoon of instant dried yeast
3 tablespoons of olive oil
250mls/1 cup of warm water
500g/1 lb 1oz/ 3½ cups of all purpose flour, bread flour or strong white flour (Italian 00 flour is fantastic in pizza dough if you can get it)
1/2 teaspoon of salt
Cornmeal, semolina or extra flour for sprinkling
this easy pizza dough recipe, it's best to use a food processor but
you can make it by hand if you prefer. The big advantage of using
a food processor is speed and you can skip kneading altogether this
1. Place the water, yeast and oil in a food processor fitted with a metal blade and blend for a few seconds. If you are not using a food processor, mix these three ingredients in a large mixing bowl using a wooden spoon.
2. Next add the flour and salt and blend again until the mixture comes together in a ball. In a food processor this will take less than a minute. If you working by hand, mix until the dough comes together, then turn onto a floured surface and knead the dough for about 5 to 10 minutes until it is smooth and stretchy.
3. Transfer the dough to a lightly oiled bowl, cover with cling film and set aside for about an hour until roughly doubled in size.
5. Divide the dough into two to four balls depending on the size of pizza you want and cover again for another 20 minutes. At this point, you can refrigerate the dough for 24 hours or freeze for later use. Frozen dough should ideally be used within 1 month.
6. When you are ready to make the pizzas, sprinkle your work surface with cornmeal, semolina or flour. (Using cornmeal or semolina will give a lovely rustic finish to your base.) Flatten a ball of dough on the work surface, then rotate and stretch to make a circle of about 12 inches in diameter. (This method will ensure that the pizza base is nice and light. You can also use a rolling pin but this will knock more air out of your dough resulting in a slightly heavier base.) Repeat this stage for your other pizzas if using now.
7. Place the pizza base on a pizza peel sprinkled with cornmeal or flour. If you don't have a pizza peel, you can use a flat baking sheet but a pizza peel makes it a lot easier to transfer the pizza to the oven, particularly if you are baking on a stone (which I would strongly recommend - they aren't expensive but will make a huge difference to your pizza, giving it a wonderfully light and crisp texture).