Pizza Dough

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It’s been a while since I’ve shared a basic recipe. My husband loves pizza and, obviously, is something I make at home quite often. To make pizza dough, I usually use this recipe. If I don’t have time to wait for the dough to rise, I might make a faster version with baking powder. I might share that recipe for pizza dough soon.

Pizza Dough

As I’m using a mix of wholemeal and white flour, is a healthier option comparing to the shop-bough one. If you aren’t keen on a healthier option, then make the pizza dough using only white flour. Of course, it works using only wholemeal flour.
The ingredients are enough to make two individual pizzas or a big one for sharing.

Ingredients for pizza dough:

– 150g wholemeal strong flour
– 150g white strong flour
– 5g Easy-Bake yeast
– 5g sugar
– 200ml lukewarm water
– oil for greasing the bowl
– flour to sprinkle on the worktop

Start by weight in the flour in the bowl of the stand mixer. Make a well and put the yeast and sugar in the well. Pour the lukewarm water over the yeast, stir with a spoon and leave the ferment to rise for 15 minutes.
The sugar will help the yeast to grow faster. Don’t add too much, a teaspoon is enough for one loaf of bread, so even less than a teaspoon is enough for the pizza dough. 1 teaspoon is 5g.

After the ferment has bubbles on top, the yeast is ready to be used. Start to mix the dough with the stand mixer. Leave on the second speed for 6-7 minutes. If you knead by hand, it should take around 10 minutes. Meanwhile, oil a big bowl. Tip the dough into the bowl, cover it with cling film and a tea towel and leave to rise for 30 to 45 minutes. It should double in size, if not, leave for a bit longer.

When the dough has risen, the pizza is ready to be made. Roll the pizza base. Cover it with a tea towel and leave to rise for another 15 minutes.

Now the pizza base is ready to be used. Bake for around 15 minutes at 200C or 180C fan.

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