I’ve gone through many many dough recipes over the years and this is the one I currently find myself using the most. Behold, the canonical pizza dough recipe.
(makes 5 pizzas)
- 500 g Type ’00’ flour
- 320 ml warm water
- 10 g salt
- 6 g of dry yeast
- 2 tbsp of olive oil
- Start by mixing water, yeast and oil. To get the water to right temperature, I normally measure 220 ml (using a digital scale) of tap cold water and then another 100 ml of boiled water. That tends to bring the temperature to around 36°C. Be careful not to go too warm/hot as that’ll kill the yeast.
- In a separate bowl, I’ll shift in the flour with salt.
- To knead, I use a Kenwood Chef. I’ll turn the machine on 2/6 and start gradually adding water. Once they’re mixed, I’ll time 4 minutes on the same setting. If you’re hand kneading, knead for about 10 minutes until the dough is stretchy and velvety.
- Set a side covered for 20 minutes. After that I’ll hand knead it for about another minute to finish it off.
- Now you can either cut it up into 165 g dough balls. It’s a good idea to flatten them just a little to make it easier to stretch later. Cover up them up with cling film and a kitchen towel and leave to proof for 2 hours.
- (If you want to do cold proving – highly recommended – use a tiny bit less yeast and leave proving in a fridge for 24-48 hours. Cold proving bring great, deep flavour to the dough as it allows the yeast to work with the sugars in the flour for longer.)
- Once proved it’s time to stretch your dough into pizzas but that’s a whole new topic. While waiting for our own video of that, I’d recommend checking out Youtube for help on that.
Let us know what you think of this recipe in the comment. There are tons of different variations to a pizza recipe and we’d love yo hear your take on it!