Easy Pizza Dough

July 23, 2017

If you're looking for a quick and easy week-night dinner that can also make enough leftovers for lunch the next day, then homemade pizza is the bomb. I love this pizza dough because it's super easy to make and freezes really well so you can make a couple of batches at the same time, portion your dough up into individual pizza portions and then freeze them in little food bags. 

 

 

When you want to use your pizza dough, grab your pizza dough portion(s) out of the freezer and leave to thaw in the fridge. Then grab some grease proof paper, flour it up, roll out your pizza dough and whack on all your favourite toppings before baking on a preheated tray in a preheated, hot oven (about 225° C) until the crust is crunchy and toppings are sizzling. The pizzas shown above have a green pesto and ricotta base and are topped with roasted butternut squash, red onions, peppers, goat's cheese and chorizo. 

 

I've made this pizza dough many times and I have played around with the recipe quite a lot to see how the pizza dough comes out. Want to know how to make super tasty pizza dough? Add LOTS of herbs, spices and garlic!

 

 

My recommendations depending on what type of pizza dough you want are as follows: 

 

  • For a classic thin-crust pizza base, use white plain flour.

  • For a thicker crust and chewier pizza base, use strong white bread flour (you'll need to add a little more water to the below recipe to make the dough come together).

  • For a half & half pizza base, use half white flour and half wholemeal flour (as above, you'll need to add more water than this recipe states).

 

Specialist Utensils: Food processor with a dough blade. 


Top Tip: Play around with mixtures of different herbs, spices and minced garlic or garlic powder in your pizza dough. If you like your pizza dough well-seasoned don't be afraid to add your herbs and spices liberally, remember you are making several pizza dough portions so you'll need to add more than you think. 

INGREDIENTS

 

Easy Pizza Dough

1 tablespoon or one 7g packet of dried active/fast action yeast
1 teaspoon caster or granulated sugar
235ml lukewarm water
360g plain white flour (or split/substituted according to my recommendations above)
1 teaspoon salt
2 tablespoons olive oil
2 cloves minced garlic or 1 teaspoon garlic powder
1/2 - 1 tablespoon of each herb and spice you would like to add (My favourite combination is 1/2 tablespoons of paprika and chilli flakes and 1 tablespoon of dried oregano)

METHOD

 

1. In a small bowl, dissolve the yeast and sugar in the warm water and leave to stand for about 5 minutes until foamy on the top. 


2. In the bowl of a food processor fitted with a dough blade, combine the flour, salt, herbs, spices and garlic by pulsing the mixture a few times. 


3. With the motor running, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Continue processing until the dough forms a ball and cleans the sides of the bowl, then process for 1 minute more. If you've used all the yeast mixture and a dough ball hasn't formed, keep adding small amounts of lukewarm water until a ball is formed. You will definitely need to add more water for recipes using bread flour or wholemeal flour. 


4. Coat the inside of a large bowl with the olive oil and place the dough in the bowl. Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size. Dependent on how warm your warm place is, this usually takes about 2 hours. 


5. Divide your dough into individual portions. I usually get 2 large or 3 medium-sized pizzas from this recipe. Place your dough portions into small food bags and secure before placing them into the freezer. 


6. When you want to use your pizza dough, grab your pizza dough portion(s) out of the freezer and leave to thaw in the fridge. Then grab some grease proof paper, sprinkle with flour and roll out your pizza dough to your preferred size.

 

7. Whack on all your favourite toppings before baking on a preheated tray in a preheated, hot oven (about 225° C) until the crust looks firm and crunchy and the toppings are sizzling, about 10 - 15 minutes. 

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