This is a super simple pizza dough recipe.
This super simple pizza dough recipe is the best one I’ve done. It is really easy to make, only needs 5 ingredients and can be frozen to use on another day.
Makes: 2 x 12″ pizzas
Preparation Time: 20 minutes
Pizza dough is so versatile that is doesn’t need to be used for just pizzas. Garlic bread, dough balls can both be made by the same recipe.
I love to make pizza dough because I find it so versatile with what it can be used for. I make Garlic bread, Pizza, dough balls and all of them normally come out really well.
Another good thing about this simple pizza dough recipe dough is that it cooks beautifully on the BBQ. Just adding a few toppings to the dough and popping on the BBQ for 10 minutes offers a delightful dish for hungry family members.
500 g Bread flour
7 g Yeast Dried
1 tsp salt
1 tbsp olive oil
375 ml water
Preperation for a simple pizza dough recipe
Having the right tools and ingredients in advance are a sure fire way to make sure your simple pizza dough recipe is a success. One of the most used (but not necessary) ingredients that I use is my Semolina flour. I say not necessary, as you can use plain flour for dusting. Picking a quality semolina flour is a sure fire way to give that genuine Italian pizza taste and will take your simple pizza dough recipe to the next level.
simple pizza dough recipe – SUPERSTITIONS!
This super simple pizza dough recipe is the best one I’ve done. However I only think it works properly if I make sure the routine is followed properly! I have a couple of habits which I follow when making dough which are as follows.
- Kissing the pizza dough before I pop it in the dish to rise. Pizza dough needs to feel loved and wanted. Don’t forget, the yeast is a living thing and needs love too!
- Only make dough if there is music playing… This helps the yeast to dance and feel more active and so it will rise. Not facts, and not necessarily true, but I believe it!!
Maybe try making the dough without following these and see if it still works??!! I dare you….
The Best Simple Pizza Dough
- 500 g Bread flour Type 00 / bread flour
- 7 g Yeast Dried fast acting is ok
- 1 tsp salt
- 1 tbsp olive oil extra virgin
- 375 ml water luke warm, approx 22 – 25 degrees Celsius
- Measure out all your ingredients. Mix together the water and yeast and let it stand for at least 5 minutes before beginning. Tip – sieve your flour twice for a light fluffier dough.
- Pour in small amounts of water at a time. Mixing with the spoon takes at least 5 minutes and needs to keep going to mix everything in. Gradually add the oil in to the mix and keep mixing. The salt should be the last item in to the mix. This is an important step as adding it too early will stop the yeast from working.
- Keep mixing until the dough starts to form a ball and stops sticking to the side of the bowl.
- At this point, its now time to cover your hands in flour and grab the mix. Start kneading the dough and make a note of the time. You need to knead for at least 10 minutes to get a good rise on the dough. This pushes the air around the dough, mixes everything in and gets those yeast enzymes pumping.
- After 10 – 15 minutes of kneading you should be knackered and have a really nice malleable ball of dough. Give your mixing bowl a good wash out and then spray it with Fry Light. You can also use butter or oil, but I find fry light is a bit easier to manage and gives a more even covering.
- Place the dough ball in the oiled bowl and then cover with cling film (and if you want a tea towel) to keep it from drying out. Then set the bowl down somewhere nice and warm for a good few hours to let the yeast work its magic and start to rise.
- After a few hours, you should see the dough has risen to at least twice the size it was when it went in. At this point the dough can be given another quick knead, then split in to the portions required. Cut in half if making 2 x 12" pizzas. Personally I prefer to make 2 pizzas and a garlic bread, so I split 3 ways, but with the garlic bread being an uneven third (ie, not as big as the other 2 pieces). This normally gives me 2 x 10" pizzas and a 9" garlic bread.
- *** Freezing ***If you plan to freeze your dough, once you have split it up, wrap tightly in cling film and freeze them at this point.Otherwise, set the seperate dough balls on individual greased up plates (spray with fry light again) and cover with cling film allowing them to prove (rise) again for a minimum of 30 minutes before your dough is ready to use.
So this simple pizza dough recipe can be used for many flavours of pizzas. The dough is made from simple concoction of ingredients which can be used as a base for any flavour of pizza.
The general rule of thumb when making a pizza is:
Sauce > Cheese > Toppings
So keep in mind you can use a tomato based sauce or barbecue flavour sauce for underneath the cheese. My favourite sauce to use is the Pizza Express Tomato Passata sauce. It s a bit of a cheat as I also like to make my own sauce, however for simplicity, this is the best one I’ve found. There is normally enough in a tin to cover 6 pizza bases of 10″ so if you have any spare, best off to place it in a food storage container and pop it in the fridge. These plastic food storage containers are great and are dishwashable too.
Then pop your cheese on the top of the sauce. Again, much debate can be had as to the best cheese to use for a pizza. I personally prefer grated mozzarella which one bag will cover 3 pizzas. There are all types of cheese for pizza, but mozzarella will give you the stringy pull when it melts – and that is what pizza is all about right?
Finally, its the toppings. And here to can pick what you like. My personal choice? Pepperoni and Nduja paste. It gives a nice meaty pizza with a good kick. Nduja paste is made from nduja sausage and gives it that extra kick.
Did you make this recipe?
Leave me a comment and tell me how this recipe worked for you?