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Pizza Dough

Pizza Dough

Recipe Submitted By: bakingmad

This fantastic Pizza Dough is a wonderful recipe that will become a family favourite.

Preparation Time	1 hour
Baking Time	08 minutes
Portions	3-4 Medium Bases
Skill Level	Easy
Average Rating

Pizza Dough Ingredients

500 grams	Strong White Bread Flour (Allinson)
0.50 tsp	Salt
1 sachet	Easy Bake Yeast (Allinson)
2 tsp	Unrefined Golden Caster Sugar (Billington's)
325 ml	Water Warm

This recipe uses

How to make Pizza Dough

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Put the flour and yeast and salt in a large bowl and mix together. Make a well in the centre of the mix.
Stir the sugar into the warm water then add to the well in the centre of the dry mix.
Work for the outer edge and mix all the dry ingredients into the water. When the mix has come together turn out on to a lightly floured surface and knead for about 10 minutes. At this stage the dough should be soft and spring back when lightly touched.
Flour the dough and cover with cling and leave to rest for about 15 minutes.
If not baking immediately leave the dough wrapped in lightly oiled cling film and palce in the fridge until you are ready to shape and bake.
Divide the dough into 3 or 4 pieces depending on how many pizza bases you want to make.
Taking one pieces at a time and roll out on a very lightly floured surface. Ideally the base should be 5mm thick but you can be creative on the shape. Why not try, oval, or square for a change! Place on a baking tray and leave the rolled bases for 15 to 30 minutes to rest. Meanwhile preheat the oven to 200C/fan 180 C/ gas mark 6.
When ready to bake add your desired topping and bake for 7 to 8 minutes.

Reviews

Read all reviews (8) | Average rating: 5 stars

"Great recipe. It works very well with Dried Active Yeast. I agree with the "Roll it very thin" comment. The second batch I made rose way beyond all expectations and we were eating light, fluffy pizzas about 2 inches (5 cm) thick. Try using Pasta Tomato sauce under the cheese layer. I have "blind baked" some as well, and stored them half baked, wrapped in cling-film, for 48 hours in the fridge. You can put the topping on and finish baking on the bare oven rack which gives a really crunchy base."

27-02-2010 | Author: Dafyddapcennydd | 5 stars

"Works great and made the best pizza so far! Agree with rolling it out thinly for best results and I half the ingredients as theres only 2 of us, and then make one into a pizza, and the other into a garlic pizza bread! LUSH!!! ps use lloyd grossman pasta sauses on the base, herb and tomato is especially nice"

04-10-2010 | Author: misskaur84 | 5 stars

"Very nice dough, make sure you roll it thin enough tho!"

03-02-2010 | Author: hogsy | 5 stars

"Superb. I stretched the dough to make it very thin. Cooked on a pre heated pizza tray. Best pizza ever."

Bakingmad: "A real favourite in the Baking Mad Kitchen too!"

18-04-2010 | Author: rachelslater | 5 stars

"This really does make the ultimate pizza! I had never made pizzas before and this recipe was really easy to do! I used asda strong bread flour and asda pizza topping. In my opinion they were better than any take away pizza I have ever had!! Will definately be making my own pizzas from now on! "

01-05-2011 | Author: cupcake85 | 5 stars

"This made amazing pizzas 5* recipe. The dough was light and fluffy by far the best pizzas ive made"

06-05-2011 | Author: hannjc | 5 stars

"Great recipe. I did add 2 tbs olive oil and I also make a special sauce for the base. Heinz tomato sauce, Reggie Reggie sauce, Chillie sauce and olive oil you can use the ingredients as you like depending on whether you feel spicy of fruity. People I have baked this before said they could never go back to a straight tomato sauce base. Thanks again for this I shall be using this dough recipe from now on and passing it to friends."

10-06-2011 | Author: Mr Mc | 5 stars

"First pizza I made and used this dough recipe and as i am eating it now with a added hmmmm and ahhh with every bite , I would call it a success. Light , fluffy and much more fun then taking a wrapping off a already made one with loads of things in it to which i can bearly pronaunce let alone know what it is. "

30-06-2011 | Author: BakingRobert | 5 stars