Easy Pizza Dough Recipe
This short video will show you exactly how to cook the best pizzas in the world, at home, faster than you could get them delivered to your door! Thanks to my friend Belinda for helping me put this together for you. Enjoy 
Easy Pizza Dough Recipe Video
Pizza Cookbook - How To Cook The Best Pizzas In The World... At Home!
You can easily make your own pizza at home, it takes less time than getting it delivered, plus you would have the added benefit of knowing that you’re using fresh and healthy ingredients to top your pizza. Below is the recipe and method you will need in order to make the best pizzas at home!
And if you need any inspiration for pizza toppings, check out my new pizza cookbook, available right now on Kindle – How To Cook The Best Pizzas In The World… At Home! It’s instantly downloadable, and pizza recipes include Greek Lamb, Peri Chicken, Tuna Mornay and Turkey And Cranberry, as well as delicious Dessert Pizza ideas for those with a sweet tooth!
Basic Pizza Dough Recipe Ingredients
1kg Baker’s flour (plain flour with a high protein level)
10g salt
10g sugar
20g dry yeast (or 40g fresh yeast)
660ml cold water
Wood-Fired Pizza Dough Recipe Ingredients
Wood-Fired Pizzas
600g Strong baker’s flour
400g Semolina flour
10ml extra virgin olive oil
10g salt
10g sugar
20g dry yeast
650ml water
Will make 7 x 12” pizzas (225g each), or 8 x 10” pizzas (200g each)
Pizza Making Method
How To Make Pizza Dough By Hand:
Making Pizza Dough
This easy pizza dough recipe should only take you about 10 minutes to make, plus you will need to allow about 10 minutes on top of that for time to rest the dough.
Mix all the dry ingredients together, and create a well in the centre.
- Carefully pour 600ml of water into the well and gradually incorporate the wet and dry ingredients by slowly bringing the flour into the water in the centre.
- Add the remaining water if necessary, depending on how dry the mixture is (it’s best to start with a little water and only add more if needed).
- Knead the dough, by pressing down with the palms and heel of your hands away from your body, and then turning the ball of pizza dough after every pass. (If the dough is too large to manage, break it down into two even batches).
- Continue kneading until you have a smooth ball of dough to work with – this should take roughly 10 minutes of kneading. (You should be able to pull a piece of the dough out and stretch it quite thin, until it becomes translucent when held up to the light. This is when you know the pizza dough is ready.)
How To Make Pizza Dough Balls:
Pizza Dough Balls
- Divide the pizza dough into balls of the desired weight – for 12” pizzas they need to be 225g (7), for 10” pizzas you’ll want it to be about 200g (8).
- Create round balls by taking each piece of dough in your hands, push your two thumbs into the centre and at the same time stretch the outside around it.
- Turn the dough halfway around, and repeat this process 3 or 4 times till you have a round ball with a smooth skin.
- Lightly dust your work bench with flour, and place the dough ball on the bench with the flatter side down and the roundest part facing up.
- Cover your dough balls with a damp tea towel or cloth to prevent a tough skin from forming.
- Let the pizza dough balls rest for about 10 to 15 minutes under the tea towel. This will make it much easier to roll out the balls later and help it hold its shape. If you don’t allow it to rest long enough it can result in serious shrinkage of the pizza dough after it has been rolled out.
Preparing Your Pizza Bases:
Pizza Base
- Take your pizza dough ball and place it on a lightly floured section of your bench.
- With the palm of your hand, press down into the middle slightly, turning the ball a couple of times as you do this – this should flatten the ball while beginning the round shape you want to achieve.
- Take your rolling pin, starting at the centre of the pizza dough and push out towards the edges.
- Turn the dough as you do this, to keep your pizza as round as possible. At this point, your main aim is to push any air bubbles out of the dough. If you just push the rolling pin back and forth, the air bubbles may remain in your dough and it will not cook evenly in the oven. Instead you’ll most likely have bubbles rise while the pizza is in the oven, and push any toppings off to the side as well.
How To Cook The Best Pizzas In The World… At Home!
Pizza Cookbook - How To Cook The Best Pizzas In The World... At Home!
You can now get your hands on my brand new Pizza Cookbook, “How To Cook The Best Pizzas In The World… At Home!“
This pizza cookbook is full of my very own inspired creations that you can easily make at home to impress your friends and family!
This is a physical cookbook (not one of those digitally downloadable ones), so you’ll be able to flick through the pages and sit it right next to you as you work through each recipe.
However, if you prefer a digital ebook (and instant access!), you can also get the Kindle version of How To Cook The Best Pizzas In The World… At Home!
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I saw another cool visual tutorial at:
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i think people will like it
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May 31st, 2011 at 12:38 pm
In my experience, rolling the dough makes it bake harder and tougher. You want some bubbles to keep the crust light. A dough docker is another way to remove unwanted bubbles that doesn’t affect the overall quality of the crust.
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