Pizza dough

Pizza dough

Great pizza dough needs a long, slow rise to make it extra flavoursome and elastic. It's important to get your oven as hot as possible, to mimic the conditions of its wood-fired cousin.

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  • Makes4
  • CourseMain meal
  • Prepare20 mins
  • Cook35 mins
  • Total time55 mins
  • Plusresting and proving

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Ingredients

  • 500g super fine 00 grade or strong white bread flour
  • 1 tbsp fine salt
  • extra virgin olive oil, for kneading

Method

  1. Prepare the dough the night before; put the flour in a deep bowl, make a well in the centre and add the yeast and salt, slowly incorporating 325ml warm water until you have a rough, sticky dough.

  2. Knead vigorously on an oiled work surface for 20 seconds, then rest for 10 minutes; repeat twice, using more oil as needed. Put the dough in an oiled bowl, cover with cling film and prove in the fridge for at least 8 hours, or up to 24 hours.

  3. Divide and shape the dough into 4 even balls and space out on a floured baking tray. Flour the surface, cover with a clean tea towel and leave to rest for 1 hour, or up to 3 hours, until at room temperature.

  4. Preheat the oven to 250˚C, gas mark 9; put a baking tray on the highest shelf. Shape each ball into a pizza base, then transfer 1 to a well-floured baking tray. Scatter with your favourite toppings and slide onto the hot baking tray. Cook for 6-8 minutes, until crisp and golden; repeat with the remaining bases.

Cook’s tip

This can be made in advance, cut into portions and frozen or chilled.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,977kJ/ 467kcals

Fat

5.1g

Saturated Fat

0.8g

Carbohydrates

87.4g

Sugars

2.1g

Fibre

3.5g

Protein

17.8g

Salt

4.9g

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