Pizza Dough
This pizza dough recipe is easy to follow and you can choose from a classic Neapolitan pizza dough or "New York style".
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Makes: 2 pizza bases
  • 500 g (1 lb) of strong white flour, sieved
  • 320 ml (10 fl oz) water
  • 2 tsp salt
  • 2 tsp dried yeast
Optional ingredient
  • 2 tbsp olive oil
  1. Add the yeast to the water and allow to stand for 10 minutes.
  2. Place the flour and salt in a large bowl. Add the yeast/water (and olive oil if using) and mix well to make a soft, slightly sticky dough.
  3. Knead the dough on a floured surface for about 10 minutes then place in a greased bowl, cover and leave in a cool place for around four to five hours.
  4. Turn the dough out onto a floured surface and knock it back. Split the dough into two.
  5. Take a piece of dough and knead it for 2 minutes. Form into a smooth ball and leave to rest for 5 minutes.
  6. Roll or stretch the dough out to a 12" (30 cm) disc and you are ready to make your pizza!
For a truly authentic Italian taste use Italian "00" flour, but you can also use strong bread flour or All-Purpose flour.

A slow, cool initial rise of the dough allows the dough to develop flavour but if you are in a hurry you can allow it to rise in a warm place too.

If you are planning to make your pizza within a few hours of making the dough you can store the dough in a closed container in the 'fridge. The dough also freezes very well.

You can also use a strong wholemeal flour to make the base.

The Neapolitan style of pizza base does not use olive oil in the dough, but other types of pizza base such as the so-called "New York style" do include olive oil.