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Homemade Pizza Dough

Its' all about the dough

12 Feb 2017 2 hours 6-8

There is nothing like homemade pizza dough. Here is a simple recipe that I use all the time at home. Plus any spare dough is easily frozen ready for another day


2 tablespoons caster sugar
4 teaspoons active dry yeast
430ml lukewarm water
900 grams plain all purpose flour (or Italian Tipo ‘00’ flour. See tips below)
1 tablespoon salt
6 tablespoons olive oil


Pizza dough: Place sugar and yeast in a large jug and mix in the 430ml of lukewarm water. Leave in a warm place for 5-7 minutes for yeast to activate. If the yeast doesn’t bubble or foam after 5-7 minutes then discard and start again. (Warm water is the key here. Too cold and the yeast won’t activate, too hot and it will kill the yeast.)

While the yeast is activating, place the flour and salt in a large bowl (or in a stand mixer fitted with a dough hook) and make a well in the middle.

Once the yeast has activated, pour the water into the well along with the olive oil and mix together.

If mixing by hand, bring the mixture together until it forms clumps, then place on a well floured surface and knead for 7-8 minutes until you have a soft dough that is dry to the touch.

If using a mixer with a dough hook, turn on lowest speed for 2-3 mins, then increase to next speed until dough is combined and comes away from the side. Then knead by hand for 2-3 minutes until you have a soft dough that is dry to the touch, not sticky.

Place the dough in an oiled bowl, cover with a tea towel and leave in a warm spot for 1-1½ hours until it has doubled in size. (Or place in the fridge for 6-8 hours to rise slowly.)

Once risen, punch the dough down to its original size. At this point the dough is ready to use and will yield 6-8 dough balls.

Any leftover dough can be frozen in resealable bags for another time.

Tips: Italian Tipo ‘00’ flour is finer ground than normal flour, and it will give your dough an incredibly super-smooth texture.

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