Easy Homemade Pizza Dough
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This easy pizza dough is perfect for beginners with minimal ingredients and steps
Ingredients
- 375 ml (1 ½ cups) warm water, 250[/adustable]ml cold, 125ml boiling
- 7 g (1 teaspoon) instant yeast, 1 sachet
- 480 g (4 cups) flour, extra for dusting (See Note 1)
- 1 teaspoon salt
- 1 teaspoon caster sugar
- 60 ml (4 tablespoon) extra virgin olive oil, extra for brushing
- 1 tablespoon semolina, optional (See Note 2)
Instructions
Prepare ingredients
- Mix 480 g (4 cups) flour, 1 tsp salt, 7 g (1 teaspoon) instant yeast, 1 tsp caster sugar with a fork.
- Add 375 ml (1 ½ cups) warm water and 60 ml (4 tablespoon) extra virgin olive oil to the flour mixture. Mix with a wooden spoon until combined and sticky. Use your hands to bring the dough together in the bowl.
- Sprinkle a bit of flour on a clean surface and add the dough. Knead for 10 minutes or until smooth and elastic. Brush lightly with oil and place back into the bowl. Cover with plastic wrap/cling wrap) and set aside in a warm environment for at least 30 minutes, or until the dough doubles in size (See Note 3 for tips on refrigerating).
Cook
- Sprinkle a bit of flour on a clean surface and add the dough. Form into a long cylinder and form into the amount of pizzas you want (makes 2 large 30cm, 3 medium 20cm).
- Use a rolling pin to roll each dough out to required size. If using semolina, sprinkle 1 tbsp semolina on the bottom of the pan before adding the dough.
- Add your favourite toppings and bake @200°C (390°F) for 15-20 minutes or until cheese is melted and crust is golden brown.
Notes
Note 1 - Flour
You can use all-purpose or bread flour. I've found all-purpose to be slightly denser, however it is not hugely noticeable. Bread flour also has a higher protein content, so if this is an important factor for you, I would suggest trying to get your hands on bread flour.
Note 2:
The semolina is optional. I find it helps the dough lift from the pan once it has cooked instead of sticking to it.
Note 3:
You can prepare the dough as per the recipe and allow to rise for 8-12 hours in the fridge. Keep it covered with the cling wrap. When ready to use, let it sit at room temperature for up to an hour before shaping.
Freezing
Before cooking. After the dough rises and you divide the dough, you can freeze the balls of dough to make pizza later. Lightly coat the dough with olive oil and place in a zip lock bag or silicone bag, sealing tightly. You can freeze for up to 3 months.
After cooking. Freeze flat and wrapped in plastic wrap for up to 3 months.
Nutrition
Calories: 1161kcalCarbohydrates: 192gProtein: 27gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 1170mgPotassium: 305mgFiber: 8gSugar: 3gVitamin C: 0.01mgCalcium: 39mgIron: 12mg
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