Light, fluffy and crispy pizza all begins with the base.
Achieve the perfect balance between fluffy and crispy that makes all the best pizzas. Tried and tested.. And tested once more, we bring you pizza dough that will have you shouting MAMMA MIA!
Ingredients (makes 1 base)
90ml Warm water
½ cup Plain flour (sifted)
½ cup Type 00 flour (sifted)
¼ tsp. Caster sugar
¼ tsp. Salt (flakes)
1 tsp. Dry yeast
1 tbsp. Olive oil
Ingredients (makes 3 bases)
270ml Warm water
1 ½ cup Plain flour (sifted)
1 ½ cup Type 00 flour (sifted)
¾ tsp. Caster sugar
¾ tsp. Salt (flakes)
3 tsp. Dry yeast
3 tbsp. Olive oil
Have extra plain flour and oil on your workbench as you’ll need a little extra for kneading and resting your dough.
Tools Required
Wooden Spoon
Measuring Jug
Mixing Bowls
Teaspoon
Tablespoon
Cling Wrap
Method
Start by diluting the sugar and salt in the warm water. Add the dry yeast and stir. Leave for 5 min or until foamy.
In separate bowl, combine both types of flour. Add half your flour in the water mixture and give it a quick mix.
Add the tablespoon of olive oil and the remaining flour to your mixture and combine well.
Now it’s time to roll up your sleeves and work the dough! Lightly flour your work bench and knead the dough for 5 min. It should feel smooth and springy to the touch.
Coat a clean bowl with a bit of olive oil and place your dough in the center. Leave to rest for 1 hour and cover with cling wrap. Your dough will double in size.
Release the air by gently pressing into the dough. Give it a light knead until smooth once more. For more handy tips click here.
If required, divide into 3 equal parts and roll. You can now add toppings to your liking!
Additional Information
Have extra plain flour and oil on your workbench as you’ll need a little extra for kneading and resting your dough.
Type OO is white flour that has been finely milled. Traditionally used for Italian cuisines, perfect for breads, pasta and pastries too.
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