Homemade Pizza Dough recipe

  • Serves 8
  • 2 hrs 00 mins to prepare and 15 mins to cook
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Customer recipe by Kelly Anne
Added 47 months ago

1. Measure the Warm Water into a measuring jug. Sprinkle the yeast over the top, stir and put to one side.

2. In a mixing bowl combine the bread flour and salt, mix to blend.

3. Measure the room temperature water into the measuring jug with the yeasty mixture. Mix the yeasty water and Olive Oil into the Flour. Mix together well.

4. Sprinkle the work surface with flour and tip the dough onto the surface. Knead the dough until smooth and elastic, about 5 minutes, if dough seems too wet sprinkle more flour onto the dough as you knead.

5. Transfer to a lightly oiled bowl, turning once to coat the ball of dough. Run a clean tea towel under hot water to soak and wring and place over the top of the bowel as a kind of lid. Place the bowl somewhere warm (windowsill above a radiator or in the airing cupboard are my favourites) and let rise until doubled in size, 1½-2 hours.

6. Press the dough down to deflate it and transfer the dough to a lightly floured work surface. Divide the dough into four equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and place inside a sandwich bag in the freezer now - double wrapping prevents freezer burn) Dough you are using now, cover with a damp cloth and let the dough relax for at least 10 minutes but no longer than 30 minutes.

7. On the floured surface, roll out the dough to your desired thickness and shape, turning in the flour occasionally to prevent it from sticking to the counter. Place a piece of greaseproof paper on the worktop about the same size as your tray and pizza, spray lightly with Olive Oil Spray. Transfer rolled out dough to greaseproof paper and spray with oil.

8. Top your pizza as desired (see tips!)

9. To bake, preheat your oven to it‘s hottest temp and place a baking tray in the oven to heat up for at least 30 minutes.

10. (you might need two people for this next bit!) When pizza is topped and ready, remove hot baking tray from the oven and carefully drag greaseproof paper and pizza on the to tray and place back in the oven. Bake until the crust is golden brown, and cheese is bubbling, 10-15 minutes. Enjoy!

SOURCE adapted from Baking Illustrated and http://www.annies-eats.com/

Hints and Tips .................................................................................................................................................... When Saucing your pizza base, use the back of a tablespoon to push the sauce around leaving the majority of sauce at the outer edges. You do not need as much sauce as you think you need, only a very light covering. Too much sauce makes for a soggy base! Good sauces to use for the base, include plain old tomato ketchup or BBQ sauce, or any variants such as tomato and chilli sauce etc... ......................................................................................................................................................... For toppings, I like (per pizza): 1/4 Red Pepper Chopped 3 slices of Wafer Thin Ham Torn 1 Hot Dog Sausage Chopped 60g of Half Fat Grated Cheese 1/2 ball Half Fat Mozzarella 2 Closed Cup Mushrooms Sliced ......................................................................................................................................................... Recipe makes 4 Pizzas which serve 2 people each. ............................................................................................................................................................. Per half plain pizza base: 294 cals Per half pizza topped as above: 512 cals ........................................................................................................................................................

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 tbsp Active Dry Yeast
  • 625g Strong White Bread Flour
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tsp Granulated Onion (Optional)
  • 2 tsp Granulated Garlic (Optional)
  • 1.5 tsp Sea Salt
  • 118 ml Warm Water (Not Hot)
  • 293 ml Room Temperature Water
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