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Pizza Dough

Every great pizza starts with a great base.  Without that perfect crust, it's just not a great pizza. It isn't complicated, distressing, or difficult.  Just take a little patience, time and a whole lot of love!  Let's take a look to see how it's done.
Prep Time20 minutes
Cook Time10 minutes
Rise Time1 hour
Total Time1 hour 30 minutes
Course: Bread, Main Course
Cuisine: Italian
Keyword: dough, pizza
Servings: 4 pizzas
Calories: 522kcal
Author: Julia Pinney

Ingredients

  • 4 Cups strong white bread flour
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups warm water hot to touch

Instructions

  • In a large mixing bowl combine the flour, salt, instant yeast and sugar. Mix well to combine. Drizzle over the olive oil and just give a quick stir.
  • Make a well in the middle of the flour and pour in about 1 1/2 cups of the water. Using a fork, start pulling the flour into the water until you have incorporated all the flour. If it seems too dry, add remaining water. The dough should be really sticky at this point.
  • Take the dough out of the bowl and place on a clean and lightly floured surface. Lightly flour your hands and start kneading the dough. Flip and knead the dough until it's soft, elastic and springs back when touched. This will take between 5 - 8 minutes.
  • Place the ball of dough in a large flour-dusted bowl. Cover the bowl with a damp cloth and place in a warm room for about an hour or up to two hours until the dough has doubled in size.
  • Now remove the dough to a flour-dusted surface and punch it down. You can either use it immediately, or keep it wrapped in plastic wrap in the fridge until required.
  • Dough will keep up to a week in the fridge.
  • Divide dough and cook according to recipe you are using.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

  1. You may need to add a little more water to the dough if it's too dry, like about 1/4 cup/60 ml.
  2. Rise time of the dough will vary.  It will take between 1 - 2 hours
  3. Cooking time of pizza varies as well.  Could be done as quickly as 4 - 6 minutes for thin crust pizzas for as much as 12 minutes for ticker crust.
  4. A preheated surface is crucial to getting a perfect base. It can either be cast iron, baking steel or a pizza stone. But it's important
Nutrition Facts
Pizza Dough
Amount Per Serving (1 pizza base)
Calories 522 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 100mg4%
Potassium 134mg4%
Carbohydrates 96g32%
Fiber 3g13%
Sugar 1g1%
Protein 13g26%
Calcium 19mg2%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.