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  1. Home
  2. pizza recipe

Classic pizza dough

This is the perfect base for some Pizza Friday creativity. You can make a batch ahead of time, keep it in the freezer and defrost it when you need it. - by Chantal Walsh
  • 22 Sep 2015
Classic pizza dough
Cook: 95 Minutes - easy - Makes 2 - Vegetarian - nut-free - egg-free - pregnancy-safe
Proudly supported by
This is the perfect base for some Pizza Friday creativity. You can make a batch ahead of time, keep it in the freezer and defrost it when you need it.

Ingredients

150 ml water, at room temperature

7 g sachet (1 tsp) active dried yeast

½ tsp caster sugar

1¾ cups (260 g) strong plain "00" flour

1½ tsp sea-salt flakes

2 tbsp extra virgin olive oil

Extra strong plain flour, to dust

Extra 1 tsp extra virgin olive oil

Method

  1. Put water, yeast and sugar in 
a small bowl.
  2. Stir with a fork to combine.
  3. Set aside for 10 minutes or 
until frothy.
  4. Put flour and salt in the bowl of an electric mixer.
  5. Pour oil and yeast mixture into flour.
  6. Beat on low, using dough hook attachment, for 1 minute or until just combined.
  7. Increase speed to medium-high and beat for 8 minutes or until dough is smooth and elastic but still slightly sticky.
  8. Combine flour and salt in 
a large bowl.
  9. Make a well in the centre, then 
pour in oil and yeast mixture.
  10. Using your hands, combine into 
a dough.
  11. Turn out dough onto a lightly floured surface and knead with the heel of your hand for 8-10 minutes or until dough 
is smooth and elastic but still slightly sticky.
  12. Grease a large bowl with extra olive oil.
  13. Using lightly greased hands, put dough in bowl. Cover with plastic wrap. Set aside for 1 hour 
or until dough has doubled in size.
  14. Remove plastic wrap from bowl and turn out dough onto a lightly floured surface.
  15. Punch dough with lightly floured hands to expel air, so the dough returns to its original size. The dough will still be slightly sticky.
  16. Divide dough into 2 equal portions (if you like super-thin crusts, you can choose to divide the dough into 3 rather than 2 portions).
  17. Roll each portion into 
a ball. Set aside at least 20cm apart, covered loosely with plastic wrap, for 15 minutes or until doubled in size again.
  • pizza recipe
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