How to Make Pizza Dough

How to Make Pizza Dough

Once you learn how to make pizza dough, you'll never settle for takeaway again. It's easy, quick and tastes incredible.

Making pizzas at home requires very little effort, but it does require a little planning. That's because, although you only need well-nigh 10 minutes to mix and knead the dough, it then needs well-nigh 1 hour to rise.

There's nothing hands of for you to do during that hour, so it's not hard, as such, you just need to remember to make the dough an hour surpassing you get ravenously hungry and start reaching for the takeaway menu.

Then it's just a specimen of topping and baking, which barely takes longer than ordering a pizza online.

So, let's just do a speedy run through of making a pizza at home. First you mix flour, yeast, sugar and salt in a trencher with warm water and olive oil, then you push and fold it over and over on the counter for well-nigh 8 minutes until it's smooth. Next, you imbricate it and leave it to rise.

An hour later, you come when to your dough, one-liner up the oven, roll the dough out, spread it with tomato sauce and scatter with cheese and season.

All that takes well-nigh 10 minutes, then torch for 5-10 minutes (depending on your oven) and that's it! Super succulent pizza with well-nigh 20 mins hands on time and 10 mins or less in the oven. Boom!

If you're make your own pizza dough, you'll find the full recipe below. Alongside the ingredients, recommended equipment list and step by step instructions, I've included loads of tips and a photo of every step, so you can nail it first time.

Ingredients

For the pizza dough (makes 2)

  • 300 g strong specie flour
  • 1 tsp fast whoopee yeast
  • 1 tsp salt
  • 1 tsp white wheel sugar (superfine sugar)
  • 20 ml olive oil
  • 180 ml warm water

To top

  • 200 g herby passata (or pizza sauce)
  • 150 g mozzarella cheese fresh or shredded
  • Salt and pepper
  • bunch Fresh basil

Equipment

Instructions

Make your pizza dough

Measure the flour, salt, sugar and yeast into a large bowl.

Stir to distribute everything evenly.

Add the olive oil and warm water.

Mix with a wooden spoon or dough scraper to requite a shaggy dough.

Turn the dough out onto a lightly floured surface. If it feels sticky, imbricate it with the upturned trencher and leave it for 5 minutes - you'll find it's then much increasingly manageable.

Knead the dough by placing your the heel of your hand on top of it and pushing yonder from yourself, then folding it when on itself as you pull it towards you.

Repeat, successive between hands, if you can, as is the method taught at Leiths for well-nigh 8 minutes in total.

As you knead, the dough will gradually wilt soft and smooth.

Hold the dough in your hands and pinch it together underneath a few times while rotating to create a taut top. Printing the top with the unappetizing of your fingers and if it bounces back, the gluten in your dough is ratherish ripened and you can stop kneading.

Wipe and oil the trencher and return the dough to it.

Cover with a cloth, cling mucosa or a shower cap and place somewhere warm to rise until doubled in size.

Shape your pizza dough

Now that you're ready to shape your pizzas, it's time to turn the oven on. Turn it as hot as it will get - the hotter the better. Ours goes up to 230C.

Press your fist into the top of the dough to swoon the larger air bubbles. This is tabbed 'knocking back'.

Gather the dough into a ball, kneading just transiently to remove any remoter large bubbles.

Divide the dough neatly in two - it's easiest to do this with a dough scraper or a pocketknife rather than trying to tear it untied as the gluten will stretch and go ragged.

Working with one piece at a time on a floured surface, use your fingers to printing out and stretch the dough a bit.

If you have the skill, you can protract to stretch the dough out with your fingers until you have a thin round dough well-nigh the size of a dinner plate.

However, if you don't fear angering your Italian friends, you can grab a rolling pin and roll your pizza dough to size. I tend to go for a rectangular shape as it is easier to shape and fits a simple sultry sheet (approx 25x30cm / 10 x 12 inches) increasingly easily.

Don't lose heart if your dough keeps shrinking back, just imbricate it with a tea towel and requite it a rest for a couple of minutes. This will indulge the gluten to relax and indulge you to protract to gently roll and stretch it into shape.

Top and torch your pizza

Transfer your dough to a nonstick sultry sheet. If it loses its shape, simply lift the corners and gently stretch the dough when into place.

Spread with the arrabbiata / pizza sauce. It's weightier to be sparing as too much sauce will overwhelm the thin crust.

Tear the mozzarella and dot it all over the top of the pizza. Or simply scatter over the top if you're using pre-shredded.

Drizzle with olive oil and season with salt and pepper.

You can now repeat the process for the second pizza, or torch the first while shaping the second.

To bake, place the pizza tray in the very hot oven and torch until the husks turns stake golden and the mozzarella just starts to caramelise at the edges.

This will take somewhere between 4 and 12 minutes depending on how hot your oven is worldly-wise to get.

When you remove the pizza from the oven, take unconfined superintendency as the metal tray will be very hot.

Transfer to a wooden workbench and scatter with fresh basil leaves.

Slice and enjoy hot.

And once you've given the recipe a go, I'd love you to come when and leave a scuttlebutt letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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5 from 1 vote

How to make pizza dough

Once you learn how to make pizza dough, you'll never settle for takeaway again. It's easy, quick and tastes incredible.
Prep Time20 mins
Cook Time10 mins
Proving time1 hr
Total Time30 mins
Course: Pizza
Cuisine: Italian
Diet: Vegetarian
Servings: 16 slices
Author: Emily Leary

Ingredients

For the pizza dough (makes 2)

  • 300 g strong specie flour
  • 1 tsp fast whoopee yeast
  • 1 tsp salt
  • 1 tsp white wheel sugar (superfine sugar)
  • 20 ml olive oil
  • 180 ml warm water

To top

  • 200 g herby passata (or pizza sauce)
  • 150 g mozzarella cheese fresh or shredded
  • Salt and pepper
  • bunch Fresh basil

Equipment

Instructions

Make your pizza dough

  • Measure the flour, salt, sugar and yeast into a large trencher and stir to distribute everything evenly.
  • Add the olive oil and warm water and mix with a wooden spoon or dough scraper to requite a shaggy dough.
  • Turn the dough out onto a lightly floured surface. If it feels sticky, imbricate it with the upturned trencher and leave it for 5 minutes - you'll find it's then much increasingly manageable.
  • Knead the dough by placing your the heel of your hand on top of it and pushing yonder from yourself, then folding it when on itself as you pull it towards you.
  • Repeat, successive between hands, if you can, as is the method taught at Leiths for well-nigh 8 minutes in total.
  • As you knead, the dough will gradually wilt soft and smooth. Hold the dough in your hands and pinch it together underneath a few times while rotating to create a taut top. Printing the top with the unappetizing of your fingers and if it bounces back, the gluten in your dough is ratherish ripened and you can stop kneading.
  • Wipe and oil the trencher and return the dough to it. Imbricate with a cloth, cling mucosa or a shower cap and place somewhere warm to rise until doubled in size.

Shape your pizza dough

  • Now that you're ready to shape your pizzas, it's time to turn the oven on. Turn it as hot as it will get - the hotter the better. Ours goes up to 230C.
  • Press your fist into the top of the dough to swoon the larger air bubbles. This is tabbed 'knocking back'.
  • Gather the dough into a ball, kneading just transiently to remove any remoter large bubbles.
  • Divide the dough neatly in two - it's easiest to do this with a dough scraper or a pocketknife rather than trying to tear it untied as the gluten will stretch and go ragged.
  • Working with one piece at a time on a floured surface, use your fingers to printing out and stretch the dough a bit.
  • If you have the skill, you can protract to stretch the dough out with your fingers until you have a thin round dough well-nigh the size of a dinner plate. However, if you don't fear angering your Italian friends, you can grab a rolling pin and roll your pizza dough to size.
    I tend to go for a rectangular shape as it is easier to shape and fits a simple sultry sheet increasingly easily.
    Don't lose heart if your dough keeps shrinking back, just imbricate it with a tea towel and requite it a rest for a couple of minutes. This will indulge the gluten to relax and indulge you to protract to gently roll and stretch it into shape.

Top and torch your pizza

  • Transfer your dough to a nonstick sultry sheet. If it loses its shape, simply lift the corners and gently stretch the dough when into place.
  • Spread with the arrabbiata / pizza sauce. It's weightier to be sparing as too much sauce will overwhelm the thin crust.
  • Tear the mozzarella and dot it all over the top of the pizza. Or simply scatter over the top if you're using pre-shredded.
  • Drizzle with olive oil and season with salt and pepper.
  • You can now repeat the process for the second pizza, or torch the first while shaping the second.
  • To bake, place the pizza tray in the very hot oven and torch until the husks turns stake golden and the mozzarella just starts to caramelise at the edges. This will take somewhere between 4 and 12 minutes depending on how hot your oven is worldly-wise to get.
  • When you remove the pizza from the oven, take unconfined superintendency as the metal tray will be very hot.
  • Transfer to a wooden workbench and scatter with fresh basil leaves. Slice and enjoy hot.

Nutrition

Calories: 115kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 208mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
* Note: nutritional information is estimated, based on publicly misogynist data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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