Friday night has always been traditionally pizza night for Steve and I. Once the kids came along, the tradition has been modified slightly, with it being around every second week and sometimes on Saturday night. Nonetheless, we regularly enjoy making and eating pizza at our house and this Easy Pizza Dough is the basis of it all.
Over time I have explained and helped many of my friends master this Easy Pizza Dough recipe (which I have based on Stephanie Alexander’s recipe), so I thought it was time to share it further. The only hard part about this recipe is being organised ahead to allow enough time for the proofing of the dough. My recipe actually has a 2 rounds of proofing – first one is 1 ½ hours, second is 30 minutes – although this is not necessary.
Too make it even easier, here is a video below that actually shows you exactly how I make the dough, including some useful tips.
Easy Pizza Dough
Adapted from Stephanie Alexander’s, The Cook’s Companion
Ingredients
3 cups plain flour
1 tablespoon instant dried yeast
Pinch of salt
1 cup warm water
1 tablespoon olive oil
¼ cup warm water extra
Method
Combine flour, yeast and salt in mixing bowl of food mixer/processor (do this manually or use low setting). Add olive oil to 1 cup of water and mix. Turn on mixer to low and add water slowly, allowing it to combine. Add extra water as required, 1 tablespoon at a time to ensure all ingredients are just combined (there should be no dry ingredients left in the bottom of the bowl). Once the ingredients have all come together, increase the speed of the mixer to allow kneading to occur (refer to manual for correct speed – this can vary).
After 6-8 minutes of kneading, remove dough. It should be smooth in texture and elastic. Roll the dough into a ball and place in a bowl greased with olive oil. Cover and allow to rise for 1 ½ hours. After this time, knock the dough down and cover. Allow to rise for another ½ hour.
Remove dough and divide in half – each half is sufficient for a 26cm pizza base (see notes). Roll out dough to desired thickness. The dough is now ready for your choice of toppings.
The Klutzy Cook Notes
- Any type of baker’s yeast can be used, simply follow manufacturer’s instructions before adding to the flour.
- The dough can be made by hand. Mix the ingredients in the same way and once combined, knead the dough on a floured benchtop.
- If there is insufficient time, the pizza dough can be rolled out after the first proofing.
- Depending on the thickness of pizza you prefer, there is sufficient in this recipe to make 3 thin pizzas or 2 thick pizzas.
- Leftover pizza dough can be frozen. To reuse, simply thaw completely, then roll it out.
- Before topping the pizza dough, place it onto the pizza tray (or stone) it will be cooked on, otherwise it can be difficult to move the topped pizza.
- If cooking in a pizza oven (what I use), prepare the pizza on a piece of baking paper and then slide it onto the base of the pizza oven with the paper underneath. After about 1 minute, remove the baking paper and continue cooking. I find this makes it easier to move and cook the pizza.
Now you can enjoy Friday Night Pizza like my family using this Easy Pizza Dough recipe. What topping will you have?
