Pizza Dough
This Italian-style pizza dough yields a thin, crispy, chewy crust and can be mixed in a food processor in 40 seconds or kneaded by hand in 5 minutes. The dough rises for 1 hour and makes two 12-inch pizzas.
This Italian-style pizza dough yields a thin, crispy, chewy crust and can be mixed in a food processor in 40 seconds or kneaded by hand in 5 minutes. The dough rises for 1 hour and makes two 12-inch pizzas.
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Place yeast and sugar in a bowl. Pour over warm water (not hot, around 40°C/105°F). Leave for 5–10 minutes until it foams.
If using a food processor: Place flour and salt in food processor. With the machine running, pour in yeast mixture and olive oil. Process for 40 seconds until dough forms a ball. The dough should be soft and slightly tacky.
If kneading by hand: Place flour and salt in a large bowl. Make a well in the centre. Add yeast mixture and olive oil. Mix until dough comes together, then turn out onto a lightly floured surface. Knead for 5 minutes until dough is smooth and elastic.
Rub the inside of a bowl with olive oil. Place dough in the bowl and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
Punch dough down, then divide into 2 portions. Roll each into a ball.
To form pizza base: Place dough ball on a lightly floured surface. Press down with palm to flatten into a disc. Use knuckles to stretch dough from the inside out, working around in a circle. Lift and stretch gently. Aim for a 30cm (12-inch) round about 3–4mm thick with a slightly thicker crust edge.
Place stretched dough on a lightly oiled pizza pan or baking tray.
Spread pizza sauce (about 3–4 tbsp) over base, leaving a 1cm border. Top with mozzarella cheese and desired toppings.
Bake in a preheated oven at 250°C (480°F) or as high as your oven will go for 10 minutes, or until crust is golden and cheese is bubbly.
Serve immediately.
Refrigerate shaped dough balls in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw before topping and baking. Store leftover baked pizza in an airtight container for 2 days; reheat in a 180°C oven for 5 minutes.
food processor (optional, but speeds mixing to 40 seconds) · pizza pan or baking tray
Yes. Mix flour and salt in a bowl, create a well, add the yeast mixture and olive oil, then knead by hand for 5 minutes until smooth and elastic.
Around 40°C (105°F)—warm but not hot, to avoid killing the yeast.
It should double in size after 1 hour in a warm place. Punch it down and divide into 2 portions.
Yes. After the first rise, divide and shape into balls, then refrigerate or freeze. Thaw before stretching and topping.
250°C (480°F) or as high as your oven will go for 10 minutes, until the crust is golden and cheese is bubbly.
