Pizza Dough
A soft, stretchy yeasted dough for four thin-crust pizzas, easy to knead by hand and ready after a single rise.
- 500 g strong white bread flour
- 5 g fast-action dried yeast
- 10 g fine salt
- 1 tsp caster sugar
- 325 ml lukewarm water
- 2 tbsp extra virgin olive oil
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Add to a shopping listHow the shopping list works →For the dough
- Step 1
Put the flour, sugar and yeast in a large bowl and stir to combine. Add the salt on the other side of the bowl, as direct contact can slow the yeast.
- Step 2
Stir the olive oil into the lukewarm water. It should feel barely warm on your wrist; hot water will damage the yeast. Pour it into the flour and mix with your hand or a wooden spoon until there is no dry flour and the dough is shaggy.
- Step 3
Tip the dough onto a lightly floured surface and knead for 8 to 10 minutes (6 to 7 minutes with a dough hook), until smooth and elastic and it springs back slowly when poked. It should be soft and slightly tacky but not stick to clean fingers. Add flour a tablespoon at a time only if it does.
- Step 4
Put the dough in a lightly oiled bowl, cover with a damp tea towel or a lid and leave in a warm spot for 60 to 90 minutes, until doubled in size. For more flavour, chill the covered dough for up to 24 hours, then leave it at room temperature for 1 hour before shaping.
- Step 5
Knock the air out of the dough gently and divide it into 4 equal pieces of about 215 g. Shape each into a tight ball by tucking the edges underneath, set them on a floured tray, cover and rest for 15 to 20 minutes. This relaxes the gluten so the dough stretches without springing back.
To top and bake
- Step 1
At least 30 minutes before baking, heat the oven to its highest setting (about 250°C, 230°C fan) with a baking stone, steel or upturned heavy baking tray on the top shelf.
- Step 2
On a floured surface, press each ball from the middle outwards with your fingertips, leaving a rim about 1.5 cm wide, then lift and stretch it over the backs of your hands to 25 to 30 cm. Avoid a rolling pin, which flattens the gas bubbles that make the crust light.
- Step 3
Top lightly. About 3 tablespoons of tomato sauce and 60 to 70 g of torn mozzarella per pizza is enough, as heavy toppings give a soggy centre. Slide the pizza onto the hot surface on a sheet of baking parchment or a floured peel.
- Step 4
Bake for 7 to 10 minutes, until the rim is puffed, blistered and golden and the cheese is bubbling. Finish with fresh basil and a drizzle of olive oil.
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