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 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
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.
Did you make this?
Leave me a comment and tell me how it worked out.