A classic Italian pizza dough made with strong bread flour, dried yeast, and olive oil that yields three pizza bases with a mature, flavourful crust through slow rising or overnight refrigeration. The dough is kneaded, bulk-proofed for an hour until doubled, then divided and shaped by hand.
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Place the flour in a mound on your work surface and make a well in the centre.
Add the yeast and sugar to the centre of the well, then pour in the water and oil and combine until a dough comes together.
Add the salt, then knead on a lightly floured surface for 10 minutes or until smooth and elastic.
Place the dough in a lightly oiled bowl and turn to coat.
Cover the bowl with plastic wrap, then stand in a warm, draught-free place to prove for 1 hour or until doubled in size. Alternatively, refrigerate the dough overnight before proving for a more mature, flavourful crust.
If refrigerated, remove from the refrigerator the following day, bring to room temperature, then prove for 1 hour or until doubled in size.
Turn out the dough onto a well floured surface, slice into 3 even segments and shape them into balls.
Heat the oven to around 230°C (with a pizza stone inside if using).
With floured hands, gently encourage each ball into a disc and slowly stretch it out over your knuckles, or roll the dough on the bench.
Use plenty of cornmeal or semolina on the pizza stone or baking tray to prevent sticking.
Top with your favourite toppings and bake for 5–10 minutes until cooked and golden.
Prove and shape the pizza bases, then freeze on a tray before transferring to a freezer bag for up to 3 months; bake from frozen at 230°C for 10–15 minutes. Alternatively, refrigerate the bulk dough for up to 2 days before final shaping and baking.
pizza stone (optional but recommended) · plastic wrap · work surface
Yes. After step 4, refrigerate the dough overnight instead of proving at room temperature. The next day, remove from the refrigerator, bring to room temperature, then prove for 1 hour until doubled in size before shaping and baking.
Heat the oven to around 230°C. If using a pizza stone, place it inside while preheating. Bake each pizza for 5–10 minutes until cooked and golden.
Use plenty of cornmeal or semolina on the pizza stone or baking tray before placing the stretched dough on it.
Knead on a lightly floured surface for 10 minutes or until smooth and elastic.
After proving, the dough should have doubled in size. Turn it out onto a floured surface, divide into 3 even segments, and shape each into a ball before stretching into a disc.
