How to Make Pizza Dough

What You Need to Make Pizza Dough

Making pizza dough from scratch requires only a handful of ingredients and about ten minutes of active work. The rest is waiting while the yeast does its job. Once you become familiar with the process, you might find homemade dough offers a different quality to shop-bought bases.

For two medium pizzas, you will need:

  • 400g strong white bread flour
  • 7g sachet of fast action dried yeast
  • 1 teaspoon of salt
  • 250ml warm water
  • 1 tablespoon of olive oil

Strong bread flour is stocked in most UK supermarkets and gives the dough enough structure to stretch without tearing. Italian 00 flour produces a slightly softer texture and can be found at larger supermarkets, specialist food shops, or online retailers. Standard bread flour will do the job perfectly well.

If using fresh yeast instead of fast action dried yeast, use 15g and dissolve it in the warm water before adding to the flour. Dried active yeast requires activation in warm water for ten minutes before use.

Mixing and Kneading the Dough

Tip the flour into a large mixing bowl. Add the salt to one side and the yeast to the other. Keeping them separate at first prevents the salt from interfering with the yeast before mixing begins.

Make a well in the centre and pour in the warm water along with the olive oil. The water should feel just warm to the touch, not hot. Water that is too hot can kill the yeast, while cold water slows it down considerably.

Use a fork or your fingers to bring the mixture together until it forms a rough, shaggy dough. At this stage it will look messy and uneven. That is normal.

Turn the dough out onto a lightly floured surface and knead for eight to ten minutes. Push the dough away from you with the heel of your hand, fold it back over itself, and rotate it a quarter turn. Repeat this action until the dough becomes smooth and springs back when you press it gently. If it feels too sticky, add a light dusting of flour. If it seems dry and cracked, wet your hands slightly before continuing.

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Letting the Dough Rise

Shape the dough into a ball and place it back in the bowl. Cover with a clean tea towel or cling film and leave it somewhere warm for an hour or until it has roughly doubled in size. A turned off oven with just the light on provides gentle warmth, or try a spot near a radiator. In cooler kitchens, the rise may take a bit longer.

Once risen, knock the air out by pressing down firmly with your knuckles. This step redistributes the yeast and creates a more even texture in the finished base.

Divide the dough into two equal pieces if making two pizzas. You can use it straight away or wrap the portions tightly and refrigerate for up to two days. Cold dough is actually easier to stretch and can develop a different complexity of flavour. For longer storage, freeze wrapped portions for up to three months and thaw in the refrigerator overnight before use.

Shaping and Baking

When you are ready to make your pizzas, roll or stretch each piece of dough into a round. Traditional pizza makers often stretch dough by hand, which allows the dough to shape naturally. Alternatively, a rolling pin provides ease and consistency in thickness.

Aim for a base that is thin in the middle with a slightly thicker edge for the crust. A pizza stone or baking steel, preheated in the oven for at least 30 minutes, will help achieve a crisper base. Otherwise, use a lightly oiled baking tray.

Add your chosen toppings and bake in a very hot oven, ideally at 240°C or your oven's maximum temperature. If your oven runs cooler, extend the cooking time by a few minutes or use a fan setting if available. The pizza will usually take between eight and twelve minutes, depending on your oven and how thick the base is.

A well made dough will puff up slightly at the edges and turn golden with charred spots in places. That uneven colouring is a good sign, not a mistake.