Recipe No 227 pizza

Pizza dough

Time

Prep:

Total:

Difficulty
very easy
Yield
4 serves • 400 g
Metric Imperial

Processes

  • Water, 42°C / 108°F (¾ cup)
    180 g
  1. 01
    Warm mixing bowl to the same temperature as the water, 42°C / 108°F.

  • Dried yeast (1 sachet)
    7 g
  • Honey (1 tsp)
    7 g
  • Olive oil (1 tbsp)
    14 g
  1. 02
    Add to bowl.
  2. 03
    Whisk gently to combine
  3. 04
    Set aside for .

  • Flour (2 cups)
    180 g
  1. 05
    Add to bowl.
  2. 06
    Mix on low with dough hook until all the flower is fully combined, about .

  • Salt (1 tsp)
    6 g
  1. 07
    Add to bowl.
  2. 08
    Continue mixing on medium–low.

  • Flour (½ cup)
    70 g
  1. 09
    Add to bowl, 3 g / 1 tsp at a time, incorporating after each addition. Continue until the dough stops sticking to the sides. This could take some time, as much as , and you may not need to use all of the flour.
  2. 10
    Transfer dough to an oiled bowl. Cover and let rise; as little as and as long as 48 hours (in the fridge).
  3. 11
    Divide dough into 4 pieces, for small pizzas. Roll out to the size of a small pizza tray. Lightly flour the tray, line with the dough and add toppings.
  4. 12
    Cook in a very hot oven for .

Notes

To ensure you have a mixing bowl to the same temperature as your water, place bowl inside the water bath at the same time as heating water in a zip lock sandwich bag. We use the mixing bowl from the stand mixer because it saves on washing up.

Making ahead

Complete fully up to resting stage, step 10.

Storing

prepared dough can be kept in the fridge for up to 2 days

Categorisation

Category
pizza
Meal
component
Cuisine
italian
Diet
vegetarian
Tags
dough pizza pizza base pizza dough