Basic Pizza Dough (Yeast)

Written by in Baking, Pizza, Yeast
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Pizza evokes memories of good times spent with friends, movie nights with the family or can just be a very convenient fast food. A good pizza often oozes with melted cheese while the choice of toppings is truly endless.

This recipe is a very basic yeast-based dough, which can be made in 1 hour or less. Blind baking the dough will yield better results and a base that holds up to the sauce better. However, for the ultimate dough, which remains crispy, check out the sourdough recipe here….

Basic Pizza Dough
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Basic Pizza Dough

Recipe by Alexander Whaley
0.0 from 0 votes
Course: Pizza, lunch, dinner, snackCuisine: American, ItalianDifficulty: Medium
Servings

8

bases
Prep time

30

minutes
Cooking time

1

hour 
Calories

210

kcal
Total time

1

hour 

30

minutes

A pizza is a savoury Italian dish made with a flat, thin round leavened dough base baked in a hot oven and topped with tomato sauce, cheese, and meats or vegetables.

Ingredients

  • 10g instant yeast

  • 1 teaspoon sugar

  • 20 ml tepid water

  • 250g bread flour

  • 250g normal flour (cake flour), plus a bit extra for dusting

  • 10g salt

  • 350 ml water

  • oil for coating a bowl

Directions

  • Place the yeast, sugar and tepid water in a bowl and leave for 5 minutes to allow the yeast to activate
  • Weigh out the flour and the salt and place in a large mixing bowl, making sure that the salt is well mixed in with the flour as it can kill the yeast
  • Add in most of the 350ml of water, reserving a bit and start to mix with a knife to ensure that the flour is wet. Add a bit more water if necessary. The dough should feel quite wet at this stage
  • Add in the yeast mix and stir with the knife for another minute
  • Dust a work surface with some flour and lightly oil a proofing bowl
  • Tip the dough onto the work surface and knead for 10-20 minutes. The dough will be very wet at first but will start to develop a smooth skin and will start to hold together. Once it has a smooth skin, place it in the oiled bowl, cover it with a tea towel, and allow it to rise for about 1 hour. It should double in size
  • Tip back onto the work surface, roll lightly into a sausage, and split off into about 8 portions
  • Roll out each portion as needed. I like to make the center quite thin and leave the edges thicker. Prick the center of the pizza all over with a fork to stop it bubbling all over. If you want, you can let the dough rise for another 30 minutes to 1 hour.
  • Preheat the oven to 230 C
  • Bake each base for about 7-10 minutes depending on the crispiness required.
  • Take out of the oven, spread your sauce and toppings, and bake for a further 5 minutes or more until the cheese is melted

For more ideas, check out sourdough pizza base.

For more ideas, check out perfect sourdough pizza.

For more ideas, check out crispy sourdough breadsticks.

For more ideas, check out sourdough starter problems.

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