The only pizza dough recipe you will ever need.
This recipe yields four thin, traditional pizza bases or three soft, thicker bases.
- 2 1/3 cups plain flour (plus extra for rolling dough out)*
- 1 cup luke warm water
- 2 tsp yeast
- 2 tsp olive oil
- 1 tsp salt
- 0-1 tsp raw sugar (0 gives a crispier flatter dough, 1 tsp lighter fluffier dough and 1/2 tsp somewhere inbetween)**
*I often use a mix of 1 cup plain flour and 1 and a half cups of wholemeal flour. I find you have to use more wholemeal flour or the dough is sticky. When I make a spelt base I use 3 cups of wholemeal spelt flour.
**Personally I like the results of the no sugar dough. I find the dough burns more easily with the sugar content even though it’s a small amount. But if I want a fluffier end result I add in the sugar.
Method for Bread maker
- Put flour and salt into bread maker.
- Put water, yeast and sugar (if using) in a bowl, stir and leave for 5 minutes until it begins to froth.
- Pour yeast mixture into bread maker, add oil and set to dough setting.
- When complete, tip dough onto a heavily floured surface and shape into a log shape. I use baking paper on the bench to prevent sticking, mess and to assist with transfer of pizza onto pizza oven, tray or BBQ.
- Cut dough log into small balls depending on the number of pizzas desired (4 thin or 3 thick).
- Roll out each dough ball with a rolling pin*
*A wine bottle doubles as a good rolling pin if one is not available, or alternatively hand stretch the dough. If hand stretching divide the dough into 2-3 not 4 as it it harder to get really thin.
Method without a bread maker
- Sift flour into a large bowl and add salt and make a well in the middle.
- In a smaller bowl mix water, sugar (if using) and yeast and leave for 5 minutes until it starts to bubble.
- Pour yeast mixture into the flour, add oil and begin to mix in.
- When it begins to form a dough, tip onto a floured bench and begin to knead it into a ball.
- Knead for 5 minutes or longer if you can.
- Place dough ball back into the bowl and cover with a wet tea towel and place in a warm area**
- Cut dough log into smaller balls depending on the number of pizzas desired (4 thin or 3 thick).
- Roll out each dough ball with a rolling pin* Use baking paper to prevent sticking, mess and to assist with transfer of pizza onto pizza oven, tray or BBQ.
**In the winter, to create a warm space for the dough to rise, heat an oven to 100oC then turn it off and allow to cool a little before putting the bowl of covered dough in.
Dough freezes well in a zip lock or freezer bag. just take out a couple of hours before use to defrost.
I generally use home brand plain flour for this recipe. I recently used OO flour and found that I needed an extra 1/3 cup more flour as the dough was too sticky. My advice is to always use the same flour and just play around with the amount of flour that you need. If the dough is wet then you will get doughy bases as opposed to light crispy bases. If it is too dry then it becomes hard to roll out. Some brands of flour you may find you need to use 2 and 1/3 cups others up to 3 cups. Play around and then stick to what works based on the brandband type of flour you regularly want to use.
You will also need more flour if you are using sugar in the dough as it is slightly stickier.
To be inspired with different toppings see below:
Garlic Mornay based Pizzas
Traditional Napoli Bases
BBQ Meat Lovers
Garlic Pizza Base
If you have enjoyed this recipe or have any suggestions I would love to hear from you. Just comment below. You can also follow Carly’s Recipe on Instagram @carlysrecipe