Pizza Dough by Allinson's

  • Total Time

    2h 15m

    • Prep Time

      2h 0m

    • Bake Time

      15m

  • Makes

    3

Put those take-away menus back in the drawer and make your own pizza dough in six simple steps with Allinson olive oil dough. Great for beginners, we like to get the whole family involved in this one. Experiment with different toppings and create your own favourites. Bakers with children might like to try our Stuffed Mini Pizzas, also made with Allinson olive oil dough.

Method

  1. MIX Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife.

  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer for 5 minutes). 

  3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size. Preheat your oven to 240°C (fan 220°C, gas mark 9).

  4. SHAPE Divide the dough into 3 pieces – keep others under the tea towel to stop them drying out. Roll a piece of dough to as thin as you can get it on a lightly floured surface. Lift carefully onto a floured baking sheet or pizza stone and finish with your favourite toppings.

    Top Tip: Thin and crispy

  5. BAKE Bake for 10-15 minutes, until crisp and golden on top.  

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    This is the best dough recipe I have ever tried. I divide into 2 to make 2 larger pizzas

  2. 5 star rating

    The recipe was great. I couldn’t get the fluffiness of the pizza once it was cooked. Also there weren’t many bubbles made in the crust. Do you think i did something wrong in the process ?
    _____________________________________________
    Hello,

    It might be to do with how long you knead - a dough that isn't kneaded enough will end up dense and heavy. It could also be that your oven is not hot enough.
    Lastly, proving lets little bubbles build up in your dough, letting it rise - stretching and shaping will deflate the dough and let the little bubbles loose, even with careful handling. So maybe allowing the dough to sit after you have shaped it instead of putting it immediately in the oven might also help.

    Hope this helps,
    Happy Baking!

  3. 5 star rating

    Love this the pizzas turned out fab which I was surprised as never made before - kids loved them too😁

  4. 4 star rating

    Hi, the video has 1 tsp salt and 2 rises, but the instructions has 2 tsp salt and 1 rise?

    I’ve used the recipe as described in the text and it seems fine but wondered if the video version was correct?
    _______________________________________________
    Hello,

    For pizza dough it should be 1 prove and 2 tsp salt, Thank you
    Happy Baking

  5. 5 star rating

    I've tried lots of receipts and this is far the best! I always blind bake for 5 minutes before adding toppings. Enjoy!

  6. 5 star rating

    Really nice recipe. Used it today, had no problems. Easy recipe to follow. Turned out perfect. Just need to work on my rolling skills to make a round shape lol.
    Thank you

  7. 4 star rating

    I made the pizza as per the instructions and cooked it on a pizza stone for 20 mins. It tasted lovely but the bottom was soggy and uncooked in the middle. What did I do wrong?
    ________________________________________________
    Hello,

    Sorry to hear that your pizza was soggy. I would suggest the reason for this would be that you could be adding toppings that release too much water or that the pizza wasn't cooked in a hot enough oven.
    Hope this helps,
    Happy Baking!

  8. 4 star rating

    I've risen the dough, but can I keep it for later, or should I make up the pizza toppings and cook it first?
    ________________________________________________
    Hello,

    You could leave it to rise in the fridge as this slows the proving process down. As long as it is no more than a couple of hours. Otherwise we would recommend you topping and cooking the pizza.

    Happy Baking!

  9. 5 star rating

    200ml boiled water and 100ml cold works for me to get the perfect temp to get the yeast working. I generally only need an hour proving time.

  10. 5 star rating

    At what stage do you freeze the pizza dough please ?
    _______________________________________________
    Allow the pizza dough to prove then knock out the air from the dough and double wrap in clingfilm. You can then freeze the dough.

  11. 5 star rating

    Excellent. Easy to make. Delicious. Fabulous video to knead the dough.

    Thank yow.

  12. 5 star rating

    I have just made this recipe, my third attempt at Pizza Dough . It was absolutely lovely . Made two large pizzas with a medium base. Don’t think I will ever buy a shop pizza again , this is so easy xx

  13. 5 star rating

    Hi, I am making this for the first time. How long do you need to prove for?
    Also, if I make it and reheat later when hubby gets home from work would that effect the dough? Thanks
    ________________________________________________
    Hello,

    The proving time is dependant on how warm your kitchen is. It varies from 30-60 minutes. The warmer the kitchen the quicker the dough will prove.
    Pizza is best served straight from the oven once cooked. The pizza tends to get harder once cooled and warmed up again, but still delicious!!
    Happy Baking!

  14. 5 star rating

    Lovely dough,easy to make, will probably go with the suggestion of blind baking for a few mins next time.Tasted fabulous will definitely be making this again.

  15. 5 star rating

    Made this recipe and it turned out so amazing! It’s crispy, yet beautifully soft. I adjusted it a little and blind baked it for 5 mins, then put the toppings on and baked for another 13 and it turned out beautifully golden and well cooked. Will definitely use again

  16. 5 star rating

    Looks great, although could I substitute the flour to all purpose flour?
    ________________________________________________
    Hello,
    Using strong bread flour gives the base a lighter texture. Strong flours have a higher protein content. Gluten is a protein that, when wet, creates an elastic system throughout the dough. It is what gives bread its chewy, springy nature, and therefore the more gluten in the flour, the chewier the bread will be.
    You can swap to a plain flour but due to the lower protein content you will find your pizza is thinner and crispier and less bread like.
    Hope you enjoy, happy baking!

  17. 5 star rating

    Perfect 👌 dough was really yummy 😋. Do you know the carb content for this recipe as I’m a type1 diabetic trying to work out my medicine to the food I eat 😊 .

  18. 5 star rating

    This is a great recipe. It rolled out easily to a very thin base, just how we like it. Brilliant!

  19. 5 star rating

    I'm attempting to make the pizza dough today and it says we need a sachet of the instant easy bake yeast but we dont have tht and cant get any either... we have allinsons dried active yeast.. could I use this instead?
    -------------------------------------------
    Hi there, yes you could use Dried Active yeast, just follow the activation instructions on pack before adding to the mix as you would with the Easy Bake. Use 15g Dried Active to replace the 7g of Easy Bake. Happy Baking :)

  20. 5 star rating

    Makes lovely pizzas! I have allinsons 'very strong white bread flour' rather than allinsons 'strong white flour' is that still ok to use for pizza dough? Thanks
    ________________________________________________
    Hello,
    The difference between Very Strong White Bread Flour and Strong White bread flour is the Very Strong has a higher protein content and gluten strength than strong flour. ... You can use this flour whenever your recipes call for strong white bread flour and it will produce a higher rise and a better texture.
    Happy Baking!

  21. 5 star rating

    Would Alinson's wholemeal flour work for this recipe?
    ________________________________________________
    Hi,
    Yes Wholemeal bread flour would work well in pizza. Why not try our recipe?
    https://www.bakingmad.com/recipe/ham-and-sweetcorn-wholemeal-pizza
    Happy Baking :-)

  22. 5 star rating

    Can i make the dough and keep in in the fridge for a couple days?
    ----------------------------------------------
    Hi, yes you can keep your dough in the fridge, although probably best to use within 24 hours. just make sure its well wrapped or covered. alternatively you can freeze dough in sections for up to 3 months and just take out to defrost once ready to use. Happy Baking!

  23. 5 star rating

    Best pizza dough recipe I have used.

  24. 5 star rating

    This is exactly the same taste, and feel of a well know Pizza delivery chain (Beginning with a D) - I'd never go back to any other type of Dough recipe now. Unreal!

  25. 5 star rating

    I love this recipe, makes perfect pizzas 🍕 i always freeze a couple of portions of dough. I have given this recipe to lots of family and friends. I make Jamie O. 🍅 sauce, perfect topping and this freezes too 👍

  26. 5 star rating

    I love this recipe, makes perfect pizzas 🍕 i always freeze a couple of portions of dough. I have given this recipe to lots of family and friends. I make Jamie O. 🍅 sauce, perfect topping and this freezes too 👍

  27. 5 star rating

    This is perfect. We love it.

  28. 5 star rating

    Perfect 👌

  29. 5 star rating

    Perfect pizza! I’ve made this with olive oil but we ran out this evening and used sunflower oil instead (it’s all we had in) and the pizza dough still came out perfectly. The only thing I change is the oven temperature. I cooked ours on 180 fan for 15-20 minutes and it came out just right - cooked through yet still a nice soft dough, not rock hard.

  30. 5 star rating

    This is a great recipe! How long can I refrigerate the remaining dough?
    ________________________________________________
    Hello,

    Pizza dough will last approximately three days in the refrigerator; however, it is best to use it within 48 hours. This is the best way to refrigerate your dough. After the dough is kneaded, place in a lightly oiled, large mixing bowl. Cover tightly with plastic wrap and place in refrigerator. Alternatively you can always freeze any unused dough.

    Happy Baking!

  31. 5 star rating

    Absolutely amazing, loved the pizza!! And normally I don’t like pizza.

  32. 5 star rating

    Excellent and very easy to make

  33. 5 star rating

    Delicious pizza, tatstes absoloutely amazing!
    My daughters helped me make this and it was perfectly easy and tastes great! Even my dog tried to jump on the table and eat some!

  34. 5 star rating

    So easy! Never made my own pizza dough before but extremely pleased with the outcome.

  35. 5 star rating

    Brilliant recipe! The dough comes out lovely and fluffy. My children don't normally like pizza but thanks to this recipe, that's changed. One happy Mommy.

  36. 5 star rating

    I have made this a few times and it's gone diwn really well. I have just used normal sugar as a substitute and it's come out great 😊

  37. 5 star rating

    Made this dough for the first time yesterday, it certainly won't be the last time, I halved the dough and made I very large ham and mushroom pizza and froze the other half of the dough. My husband said it's the nicest pizza he's ever had and he's fussy about pizza - thank you baking mad you've made me look good!

  38. 5 star rating

    GREAT! This is our go to recipe

  39. 5 star rating

    Works a treat

  40. 5 star rating

    Great recipe. Made two weeks ago and it turned out well. It's the best recipe I have followed for pizza dough.

  41. 5 star rating

    I made this dough today and it was absolutely perfect. I used rapeseed oil instead of olive oil and all it can say is it was light, crisp and I will stick with the recipe in the future

  42. 5 star rating

    Easy to do and delicious!

  43. 5 star rating

    I’m looking forward to giving this recipe a try to use in our pizza oven.
    Does anyone know if I could make the dough the day before and how I would do that? After stage 4 when the dough is divided into 4 balls put them in the fridge?

  44. 5 star rating

    Made this loaf twice this week, and it tastes great

  45. 5 star rating

    Absolutely love this pizza dough recipe and I frequently make double and freeze for quick and easy tea after work. So easy to do as well and my little one loves to help!

  46. 5 star rating

    I was so pleased this pizza dough worked! delighted. I only had white castor sugar but it still worked. Delighted, tastes nice

  47. 5 star rating

    I’ve made lots of bread from this site but its the first time I’ve made my own pizza, I’m glad I did they were absolutely delicious. I made one cheese ham and pineapple for myself and one ham and mushroom for the wife without cheese because she doesn’t like cheese and they were both superb. To me they were better then having them delivered. They will be great for those summer BBQ’s especially if you’ve got a pizza oven on your BBQ

  48. 4 star rating

    Looks easy, can it be frozen. If so how long will it keep.
    -----------------------------
    Hi Nicola. Yes the pizza dough can be frozen, we recommend up to 3 months. Happy Baking!

  49. 5 star rating

    Great recipe, used these ingredients every time I've made pizza, changed the method slightly but overall amazing recipe and amazing pizzas every single time.

  50. 5 star rating

    Great recipe, used these ingredients every time I've made pizza, changed the method slightly but overall amazing recipe and amazing pizzas every single time.

Leave Your Thoughts

Ingredients

  • 500g Allinson Strong White Bread Flour
  • 1 Sachet Allinson's Easy Bake Yeast or Allinson's Time Saver Yeast
  • 1 tsp Billinngton's Unrefined Golden Caster Sugar
  • 2 tsp Salt
  • 300ml Warm Water
  • 50ml Olive Oil

Utensils

  • Mixing Bowl
  • Tea Towel
  • Rolling Pin
  • Pizza Tray/Stone
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