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Allinson's Pizza Dough
215Total Time
2Prep Time
15Bake Time

Pizza Dough Recipe

Quick and easy

71 Reviews

How to make pizza dough

It’s never been so easy to make homemade pizza than with Allinson’s easy pizza dough recipe. Simply 10 minutes kneading dough by hand (even less if you use a dough hook) and leave the rest of the work up to the dough. Whilst it proves you can walk the dog, get lost in a book or even have a quick nap! Time well spent right? 

Then top it, bake it and enjoy! Best of all this dough makes up to 3 large pizzas so plenty of slices guaranteed for everyone.

Sounds like the perfect reason to make pizza night a weekly tradition.

Tips for making the best pizza dough

1. What's the best flour for pizza dough?

We recommend using Allinson's Strong White Bread Flour. Bread flour has higher gluten levels than culinary flours such as plain or self-raising. Very strong bread flour has an even higher gluten level so it's perfect for pizza dough.

2. Is it easy to knead flour dough?

It couldn't be easier, for a little extra helping hand, check out our tutorial demonstrating how to knead pizza dough.

3. Can the dough be made ahead of baking?

Yes! The dough can be made ahead up to 4/5 days and it can sit around while you plan out your toppings. So don't worry if your timings are a little off!

To make a heart shaped pizza

Simply shape your dough into a simple heart design before topping, you could use a knife to trim to shape if you want it to look extra neat or just leave it rustic. Use a heart shaped cookie cutter to get creative with your toppings...who can resist heart shaped pepperoni? 

215Total Time
2Prep Time
15Bake Time

With Allinson's, it's all about the base. Top that.

Bake with Allinson's
Allinson's Strong White Bread Flour


  1. Step 1:


    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. Step 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. Step 3:


    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. Step 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.

    Thin and crispy

    If you prefer to make a thin and crispy pizza base, divide your dough into 4 instead. Having less dough for each base and rolling it nice and thin means your base will crisp up better in the oven. 

  5. Step 5:


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



    • 500g Allinson's Strong White Bread Flour
    • 1 sachet Allinson's Easy Bake yeast or Allinson's Time Saver Yeast
    • 1 tsp Billington's Unrefined Golden Caster Sugar
    • 2 tsp Salt
    • 300ml Warm water
    • 50ml Olive oil


  • Mixing bowl
  • Tea towel
  • Rolling pin
  • Pizza tray/stone

Nutritional Information

per 260g
  • 740cal Energy
  • 17g Fat
  • 2.7g of which Saturates
  • 121g Carbohydrates
  • 2.2g of which Sugars
  • 22g Protein
  • 3.3g Salt

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