Pizza dough. Easy to cook!


  • 300g (10oz) strong white flour
  • 1/2 teaspoon salt
  • 7g (1/4 oz) sachet fast-action yeast
  • 200ml (1/3 pint) warm water
  • 15ml (1 tbsp) olive oil



  • Preheat the oven to Gas Mark 9, 240°C, fan 220°C. Tip the flour, salt and yeast into a large mixing bowl.
  • Pour over the water and oil and, using a metal spoon, mix together until you have a sticky dough
  • Dust the work surface with more flour, then tip out the dough. Knead until the dough starts to feel elastic and smooth, about 10 minutes.
  • Clean and lightly oil the mixing bowl, and then return the dough to it.
  • Cover the bowl with a sheet of clingfilm coated in a little oil to stop the dough from sticking.
  • Leave in a warm place until the dough has doubled in size, about 1 hour.
  • Lightly flour 2 baking sheets and the work surface.
  • Knock the air out of the dough by punching it down, and then divide it into 2 pieces. Use a lightly floured rolling pin or your fingers, to press out the dough into two thin circles. If you’re pressing out the dough, start with a ball of dough and flatten it using your palms, then press the edges away with your fingers, turning the dough round as you go. Eventually, you’ll end up with a nice round circle.
  • Carefully lift the circle onto a baking sheet, and spread it out with your fingers until about 30cm (12in) wide. Repeat.
  • Spoon over the sauce, leaving a border of about 1cm (1⁄2in).
  • Tear the mozzarella into pieces and scatter over the pizza, along with any toppings.
  • Drizzle over a little oil, and bake for 12-15 minutes, or until the base is crisp.

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