Nothing is more satisfying than a perfectly risen crust. I was lucky to experience cooking it once in a friend’s Ooni Pizza Oven and it was possibly the best pizza I have ever had. Trying to cook it at home in an oven is not quite the same, but that is why I recommend having the oven at the highest heat and using a pizza stone. A worthy investment! Follow the tips below for the best pizza dough!

How to Make the Perfect Pizza Dough: Tips and Tricks

If you’re a pizza lover, you know that the crust can make or break a pizza. That’s why it’s so important to get your pizza dough just right. With a few simple tips and tricks, you can make the perfect pizza dough every time. Here’s what you need to know:

1. Choose the right flour – The type of flour you use can make a big difference in your pizza dough. Look for a high-protein flour, like bread or pasta flour, which will help give your crust a chewy texture.
2. Measure carefully – Precision is key when it comes to making pizza dough. Use a kitchen scale to measure your flour and water, rather than relying on measuring cups.
3. Use the right temperature water – When you’re mixing your dough, use warm water (around 40-43°C) to help activate the yeast. If the water is too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate.
4. Let the dough rise – Once you’ve mixed your dough, let it rise in a warm place for at least an hour. This will help it develop flavour and give it a lighter texture.
5. Stretch it out – When you’re ready to make your pizza, use your hands to stretch the dough out into a round shape. Don’t use a rolling pin, as this can press out all the air and make the crust too dense.
6. Preheat your oven – Preheat your oven to the highest temperature possible (usually around 260°C). This will help your pizza cook quickly and evenly.
7. Bake on a hot surface – If you have a pizza stone, use it to bake your pizza. If not, preheat a baking sheet or cast-iron skillet in the oven, then transfer your pizza onto the hot surface to bake.

Ingredients

• 500 g flour 00 pasta flour
• 300 ml warm water
• 7 g instant yeast
• 1 tbsp olive oil
• 1 tbsp sugar
• 1 tsp salt

Preparation

I must admit, I am not patient enough for kneading dough by hand. But I know a lot of people find it therapeutic. I have a Salter stand mixer, so I may as well get use out of it! This recipe can be done in a stand mixer or by hand so feel free to choose whichever method you prefer.

A good flour really does make a difference to the dough too. Although plain flour and bread flour will both work fine, a good quality 00 pasta flour gives the texture and taste.

Prep Time:

• Preparation: 15 minutes (This includes mixing and kneading the dough.)

Prove Time:

• First Prove: 1 hour (This is the initial rise where the dough should double in size.)
• Second Prove: 30 minutes (This is after portioning the dough into balls for individual pizzas.)

Cook Time:

• Cooking Time: Varies depending on the oven, but typically 10-15 minutes in a very hot oven (ideally preheated to the highest temperature, around 475°F – 500°F or 245°C – 260°C).

Total Time:

• Total Active Prep Time: 15 minutes
• Total Prove Time: 1 hour and 30 minutes
• Total Cook Time: 10-15 minutes

Note: The total active time you’re working on the dough is about 15 minutes. The rest of the time is mostly waiting for the dough to prove and then cook. Remember to account for additional time to preheat your oven and prepare your toppings, which can vary depending on your preferences and oven speed.

Directions

All you need for this is flour, yeast, water, olive oil, sugar and salt.

Put everything in a bowl, mix, and then knead for 5 minutes with the stand mixer, or 10 by hand.

The first prove is around 1 hour, and it should double in size. You can then portion out into separate balls. For the ideal pizza dough size, split this into 4 balls. And then prove again for 30 minutes while you heat up your oven and prep your toppings.

Preparation Tips

Rolling out the dough can be sticky work. I noticed that Domino’s use polenta instead of flour to prevent sticking. So I thought I’d give it a try. And it works so well! And I believe it actually gives the pizza crust a little extra bit of flavour!

The dough can be frozen. To prevent sticking, I suggest wrapping in baking paper and then cling film and freeze the individual balls just after the first 1 hour prove. When you are ready to use the dough, take it out the freezer, unwrap and allow to defrost at room temperature. It takes around 2 hours.

Customisation and Serving Suggestions:

• Toppings Galore: From classic Margherita to adventurous combinations like pear and gorgonzola, the toppings you choose can transform your pizza. You can cook the base by itself, and then lather on hummus and roasted vegetables for a delicious flatbread.
• Alternative Flours: For those looking for a whole grain option, substituting a portion of the 00 flour with whole wheat flour can add a nutty flavor and more fiber.
• Serving: Serve your pizza with a side salad for a balanced meal, or cut it into smaller pieces for a party-friendly appetiser.

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