Best Pizza Dough Recipe

With pizzas current status as a true culinary superstar, more people than ever are discovering the joys of baking their own pizza at home using fresh and healthy ingredients. Sadly however, many people buy dough premade, or buy frozen or precooked bases. While these can still produce acceptable results, nothing can beat the taste and the satisfaction of making your own dough from scratch and then pulling it, browned and bubbling, from the oven. This article will give you a few simple tips and a recipe to make your own amazing pizza bases.

The key to making a really good pizza base is to let the dough age in the fridge, for at least 6 hours but preferably overnight. This overnight rest in the fridge lets the dough rise slowly, and lets the flavours develop. You will really notice the difference in a crust that has risen overnight in the fridge versus one that was mixed an hour or two before it was baked!

300g Bakers Flour

200ml Spring or filtered water

3g Instant Dried Yeast (1 level teaspoon)

6g Salt (1 level teaspoon)

20ml Olive Oil (1 tablespoon)

Note: Your choice of flour will make a difference. Look for a Bakers flour with around 12% protein for quite a chewy base. For a slightly more tender dough, try a 00 grade flour. The olive oil is optional but will help to tenderise the base a little. Sugar is not required in this dough, as the overnight rise will help to release natural sugars in the dough, adding sweetness and colour.

In a large mixing bowl, mix together the flour, salt, and yeast. You don't need to mix the yeast with water first to 'activate' it like so many recipes will tell you, just check the use by date on the pack to make sure it isn't too old, and keep it in the fridge when you aren't using it.

Add the water, and mix together until all of the dry ingredients are moistened. The mixture should look like a 'shaggy' mess. Pour over the olive oil, and cover the bowl and leave to rest for 10 minutes.

After the dough has rested, scrape it out onto a floured board or bench top. Briefly knead it by stretching it out, folding it in half, and repeating this process 5 or 6 times. The goal is just to get a smooth piece of dough with no lumps.

Now you can separate the dough into two equal pieces and dust them with flour. Put your dough balls on a tray and cover loosely with plastic wrap. Put the tray in the fridge, preferably overnight.

Once you have left your dough overnight, it is ready to use! Take one dough ball at a time, and press and stretch it out into a pizza shape. Add your favourite toppings (mmm pepperoni) and cook in a very hot, preheated oven. Use a pizza stone if you have one for best results.

The best thing about this recipe is that is healthy, with no added sugar and just a little olive oil. It is also very traditional, making a fairly thin crust for a standard size pizza. But of course, you can roll out any size and thickness base you like. So enjoy!

If you really want to take it to the next level, you can always try making your own pizza oven. And check out my blog for home made pizza recipes and some ideas for what to put on your delicious pizza bases!