Perfect pizza dough recipe to bring the taste of Italy to your garden oven. This dough is quick to make and gives a thin crust cracker like base to your pizza.
Author: Juliet
Serves: 15 pizzas
Prep time:
Cook time:
Total time:
- 1 kg 00 flour (we use Wessex Mill Pizza and Pasta flour)
- 1 tablespoon fine salt
- 1 tablespoon golden caster sugar
- 14g (2 sachets) dried yeast
- 4 tablespoons olive oil
- 650 ml lukewarm water
- Sift the flour into a large mixing bowl then add the remaining dry ingredients. Make a large well in the centre and gently fill the well with the oil and ½ of the water. While adding the remaining water into the well, fork in the flour.
- Ready another bowl with a dusting of flour.
- With your hands, knead the ball of dough in the bowl until it is smooth and springy. It will be somewhat sticky; wearing food preparation gloves keeps the dough from sticking to your hands. You should not need to add additional flour.
- Place the dough as a ball in the middle of the other bowl then sprinkle it with a little bit more flour. Cover with a clean damp tea-towel or cling film and leave for about an hour in a warm place like an airing cupboard.
- The dough should double in size in an hour. Remove it from the bowl and knock it back and knead it on your board for a while. You can now divide it into 12 – 15 balls to be placed on a floured tray or you can just put it back in the bowl and pull off bits as you need it.
- Use this dough for ‘thin crust pizza’.
