Pizza Dough Recipe
102 Reviews
About our Homemade Pizza Dough recipe:
If you're craving that perfect homemade pizza but don’t want to spend all day in the kitchen, the Allinson’s easy pizza dough recipe is for you. It takes about 10 minutes of kneading by hand—just enough to feel like you're doing something—and then you let the dough do its thing.
Once the dough has proved, it’s time for the fun part, roll it out or go full pro and give it a spin! Pile on your favourite toppings, pop it in the oven, and wait for that golden, crispy magic.
This pizza dough recipe makes up to 3 large pizzas, so there are plenty of slices to go around. Or you can make now, freeze and enjoy later.
What flour should I use?
When making pizza dough we use Allinson’s Strong White Bread Flour. The higher gluten levels in the flour give a chewier, stretchy dough that once baked delivers the most flavourful, chewy, slightly crispy crust – pizza perfection!
Can pizza dough be made in advance?
Yes! Pizza dough can be made up to 4-5 days before baking - make sure you keep it in the fridge before using it, and allow it to come to room temperature before shaping it into your pizza bases.
How do I knead pizza dough?
It couldn't be easier to knead your pizza dough, even if you're new to making homemade pizza bases! Kneading the dough is a vital stage, as it develops the dough’s gluten, giving the dough its chewy texture and structure.
To knead pizza dough, start by dusting your work surface with flour. Place the dough on the surface and press it down with the heel of your hand, pushing it away from you. Fold the dough back over itself, give it a quarter turn, and repeat the pressing motion. Continue this rhythm, adding flour as needed to prevent the dough from sticking.
Knead for about 10 minutes until the dough is smooth and elastic. To test if it’s ready to bake, poke the dough with your finger; it should spring back.
How to Store
Your homemade pizza dough will last up to 4-5 days in the fridge or up to 3 months frozen. You should avoid leaving the dough at room temperature for too long as the surface of the dough may dry out. Lightly coat your dough with oil and wrap with plastic wrap or seal in an airtight container. When you're ready to use, allow it to come to room temperature before shaping the dough into your pizza bases (this could take up to 30 minutes). If freezing your dough, divide it into individual pizza sizes and oil each ball before wrapping tightly in plastic wrap and then popping in the freezer.
Substitutions and Variations
Fancy taking your dough making skills to the next level?
- Give our copycat Pizza Express dough balls recipe a try - delicious and garlic'y
- Whip up our delicious sundried tomato bread in only an hour!
Reasons to make our pizza dough:
⭐Rated five stars by our community of bakers
⭐Makes up to three large pizza bases
⭐Only uses six ingredients
With Allinson's, it's all about the base. Top that.
Bake with Allinson's
Ingredients
- 500gAllinson's Strong White Bread Flour
- 1 sachet (7g)Allinson's Easy Bake yeast or Allinson's Time Saver Yeast
- 1 tspBillington's Unrefined Golden Caster Sugar
- 2 tspSalt
- 300mlWarm water
- 50mlOlive oil
Method
Step 1
Add the flour, yeast, sugar and salt together into a big mixing bowl. Mix the water and oil together, then stir the oil and water mix into the dry ingredients with a cutlery knife.
Ingredients for this step
- 500gAllinson's Strong White Bread Flour
- 1 sachet (7g)Allinson's Easy Bake yeast or Allinson's Time Saver Yeast
- 1 tspBillington's Unrefined Golden Caster Sugar
- 2 tspSalt
- 300mlWarm water
- 50mlOlive oil
Step 2
Using your hands, mix the ingredients together until they’re well-combined in the bowl, and the mixture sticks together - this is your pizza dough.
Step 3
Put the pizza dough onto a lightly flour-dusted surface and knead for 10 minutes .
Step 4
Lightly grease the mixing bowl with some oil. Put the kneaded dough back in, cover the bowl with a clean tea towel and leave the dough to rise until doubled in size. Preheat your oven to 240°C (fan 220°C, gas mark 9).
Step 5
Once the dough has risen, divide the dough into three pieces – while you're working on one piece, keep the others under the tea towel to stop them drying out.
Roll a piece of dough out as thin as you can get it on a lightly-floured surface, then lift the circle of dough carefully onto a floured baking sheet or pizza stone, and finish with your favourite toppings. If you’re having issues lifting the pizza base, use two spatulas to ensure it doesn’t ‘break’ while you’re handling it.
If you prefer a thin and crispy pizza base, divide your dough into four pieces instead. Having less dough for each base and rolling it nice and thin means your base will crisp up better in the oven.
Step 6
Once your pizza bases are loaded with toppings, bake for 10-15 minutes until the cheese is bubbling and your pizza’s crisp and golden on top.
