Pizza Dough Recipe

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
  1. 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.
  2. Ready another bowl with a dusting of flour.
  3. 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.
  4. 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.
  5. 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.
  6. Use this dough for ‘thin crust pizza’.

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