This homemade easy pizza dough will make every night pizza night. Just a few simple ingredients and about 35 minutes until you have the perfect dough to make pizza night amazing.
Homemade pizza dough (or any recipes using yeast) can be a little intimidating to start with. But with some simple tips you can absolutely master this recipe in one go and it can be pizza night every night. Because that's really what we all want isn't it?!
Easy Pizza Dough
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Ingredients needed
- strong flour
- fast-acting yeast
- honey- the sugar helps to activate the yeast
- salt- every bread recipe needs salt
- olive oil- helps to smooth and soften the dough giving it a really elastic-like quality when you knead it
Step by step directions
Step 1 & 2
- Weigh out the flour and add in the yeast and salt. Mix it all together. Whisk warm water, honey and olive oil together and pour into the centre of the flour. Using your hand or a wooden spoon mix until a soft and shaggy dough forms. You may need to add a splash more water. Add it in a tablespoon at a time.
Step 3 & 4
- Once you have a ball of dough, lay it on a lightly floured surface and knead until you have a very smooth dough. When we knead bread dough, we're building up and working the gluten. This is what gives bread and pizza dough it's chewiness.
- When the dough is ready it should spring back when you poke the dough with a finger gently.
Step 5 & 6
- Lightly oil a medium mixing bowl and place the dough in to rise. Cover with a tea towel and place in a warm place for 30 minutes.
- The dough should be double in size. And possibly have an air bubble or two on the top.
Step 7 & 8
- Gently knock the air out of the dough. When you knock the air out, you'll be able to see the gluten strands on the bottom of the dough.
- Cut the dough in half and either make 2 pizzas or place one half of the dough in the freezer for another pizza night!
Storage
To store the dough, wrap tightly in cling film and place in the freezer for up to 3 months. To defrost, leave overnight in the fridge. When defrosting in the fridge, the yeast in the dough will reactivate and will cause the dough to rise again. Simply knockback again and roll the dough out onto a lightly floured surface and continue with your recipe as normal.
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Tools used
Quick & Easy Pizza Dough Recipe
Ingredients
- 400 g (3 cups) strong flour
- 1 (¼ tablespoon) x 7g sachet yeast
- 2 tablespoons (2 tablespoons) olive oil
- 1 teaspoon (1 teaspoon) of sea salt
- 225 ml (7 ⅗ floz) warm water
- 1 tablespoon (1 tablespoon) honey
Instructions
- Weigh out the flour and add in the yeast and salt. Mix it all together. Whisk warm water, honey and olive oil together and pour into the centre of the flour. Using your hand or a wooden spoon mix until a soft and shaggy dough forms. You may need to add a splash more water. Add it in a tablespoon at a time.
- Once you have a ball of dough, lay it on a lightly floured surface and knead until you have a very smooth dough. When we knead bread dough, we're building up and working the gluten. This is what gives bread and pizza dough it's chewiness.
- When the dough is ready it should spring back when you poke the dough with a finger gently.
- Lightly oil a medium mixing bowl and place the dough in to rise. Cover with a tea towel and place in a warm place for 30 minutes.
- The dough should be double in size. And possibly have an air bubble or two on the top.
- Gently knock the air out of the dough. When you knock the air out, you'll be able to see the gluten strands on the bottom of the dough.
- Cut the dough in half and either make 2 pizzas or place one half of the dough in the freezer for another pizza night!
Nutrition
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Vicky Hall
Can the pizza bases be part-baked before freezing? If so, how long would they need?
Deborah Thompson
Hi Vicky. To part bake these pizza bases they need a low oven (140-150ºc) for about 20 minutes. What you're looking for is the dough to spring up like they would normally do, but without getting a crust or any colour on them. Hence the low oven. The dough will set without colouring. Let them cool completely and then freeze in freezer bags for up to 4 months. When you're ready for pizza night, you can bake from frozen or defrost them. They should only need about an hour at room temperature to defrost completely.