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Perfect Pizza Dough
This recipe makes enough dough for 4 large rectangular pizzas or 8 round pizzas about 20cm in diameter. If you don't need it all you can freeze the rest of the raw dough to use another day.
Prep Time
25 mins
plus rising
Cook Time
12 mins
Serves
4
Baking
Kiwi
Italian
$
Nut Free
Dairy Free
Vegan
Vegetarian
Pescatarian
Kids
Finger Food
Party
Dinner
Lunch
Ingredients
2 cups warm water
2 tsp sugar
2 tsp dry yeast
5 cups high-grade flour, plus extra for kneading
2 tbsp extra-virgin olive oil
1 tsp salt
Method
STEP 1
Place water and sugar in a large mixing bowl or an electric mixer with a dough hook and stir to dissolve.
Sprinkle yeast over the top and allow to stand in a warm place for 10 minutes.
STEP 2
Mix in flour, oil, and salt until evenly combined, working to form a soft dough.
Knead on a lightly floured surface (use as little flour as possible) or with the dough hook for 5 minutes until smooth and a little sticky.
We often throw the dough onto the bench several times to get the gluten working.
Transfer to a lightly oiled bowl, cover with a clean teatowel and leave to rise in a warm place until doubled in size (30-40 minutes).
STEP 3
Turn dough out onto a lightly floured surface, roll into a log shape and cut into 4 even pieces.
Roll into balls and leave to rise in a warm place for 15 minutes.
STEP 4
Preheat oven to 240°C and cut baking paper to fit 4 pizza stones or oven trays.
Place pizza stones or oven trays in the oven to preheat.
Place baking paper on the bench and roll out a ball of dough on top of each to form a rectangle about 35cm x 28cm.
Add toppings, then slide, still on the baking paper, onto the preheated pizza stones or oven trays.
Bake until base is golden and crispy (10-12 minutes).
