Basic Pizza Dough

An easy pizza dough that will consistently give you perfect thin-crust pizzas
Ingredients - Enough for 4 medium pizzas
  • 300 g plain flour + 200 g whole wheat flour, or 500 g plain flour
  • 3 tbsp extra virgin olive oil
  • 2 tsp active dried yeast
  • 3 tsp granulated white or brown sugar
  • 275 ml warm water, 40-46C (or 105-115F)
  • ½ tsp salt
  1. To prepare the yeast
    1. Dissolve the sugar in the warm water. Add the olive oil and yeast, mix well, leave it in a warm place and wait for 15 minutes
    2. The surface of the water should be foamy. This is critical. If there is no foam, the yeast may be too old and no longer active or the water may be too cold
  2. To make the dough
    1. Mix both the flours and salt. Add the water with the proofed yeast and knead to form a sticky dough. Turn onto a lightly floured surface and knead till no longer sticky.
    2. Use a {food processor} with the dough attachment or a {bread machine} to make this step quicker
    3. Lightly oil the surface of the dough, cover with plastic wrap and a damp towel and leave aside for ½ to 1 hour or until the dough almost doubles in size
    4. Divide into 4 portions and either use immediately or freeze for later
  3. To freeze
    1. Wrap each portion in plastic wrap and place the wrapped balls of dough in a sandwich bag. Seal and freeze until use
  4. To use later
    1. Remove from freezer and leave it the fridge overnight to thaw
    2. Let the dough come to room temperature before rolling
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