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Amazing pizza dough
Amazing pizza dough
added by Mitchamus

This is a crispy on the outside yet soft and chewy on the inside pizza dough.

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Prep time
  • 5 minutes
Cook Time
  • About 3 hours
  • 4-6 10"-12" Pizza bases (depending on preference)
  • 800g type 00 Italian pizza/pasta flour
  • 550ml of luke warm Water
  • 2 Tbsp Dark brown sugar
  • 2 tsp Active dry yeast
  • 3 tsp Salt
  • 1/4 cup olive oil

In a measuring jug, measure out your warm water, add the sugar and yeast, set aside in a warm place for 10 mins.

After about 10 minutes, the yeast should be bubbling up on the surface, and you can tip the oil on top.

if not, check the best-by date on your yeast.. or wait a bit longer.

In a large bowl, add the salt and about 70% of the flour and all of the water/yeast/sugar/oil mix.

Mix this around to form a batter, and then gradually add in the rest of the flour until the mix comes together to form a dough.

Set this aside for 20minutes so the mixture can 'Autolyse'. (allows the flour to become saturated with the water)

Turn the dough ball out onto a floured bench top and give it a good knead until is smooth and silky. this should take about 5 to 7 minutes.

Return the dough ball to the bowl and cover the bowl with cling film or a damp tea towel and leave the dough to prove for 1 hour or until doubled in size. You might want to rub or spray a little olive oil onto the dough to prevent it sticking to the bowl.

Punch the dough down, reform into a ball, cover again, and leave for another hour or until doubled.

Turn the dough ball out, and using a knife, cut the dough ball (like a cake) into 4 to 6 equal pieces, depending upon your preference for pizza base. 4 will make a thicker base (or a larger pizza) where as 5 or 6 will make a thinner Neapolitan style base.

Form each piece into a ball by pulling the sides underneath, kind of like the motion you use to ball a pair of socks,

Leave these on the bench covered with a damp tea towel until you're ready to use them, or put into a sandwich bag and leave in the fridge overnight to develop the flavour.

For best results - be a bit gentle with the dough ball, and try and stretch the base by hand, definitley DON'T use a rolling pin in you can help it.

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