Want to know how to make pizza dough? Those who are partial to all kinds of pizza – takeaway pizza, shop bought, frozen pizza, any pizza – may be interested to learn how to make pizza the easy way. After all, not only is it way healthier to make your own, but it can also work out cheaper (and more tasty!). Especially if you've just bought your own pizza oven – check out our buyer's guide to the best pizza ovens if you're in the market...
Once you've mastered the art of how to make dough, your homemade efforts will be way more enjoyable than anything your local convenience store can offer. And once your pizza dough is ready – this should take no longer than 15 minutes – you're free to top with whatever takes your fancy.
All you need is a handful of ingredients – we've also included recipes for yeast free pizzas if you can't get your hands on this staple – and the willingness to get your hands dirty. For more recipe ideas and inspiration, head over to our food hub page.
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How to make pizza dough
Can you freeze pizza dough?
Yes! Once your dough has risen, split into balls – each one large enough to make a single pizza base – wrap in cling film and store in the freezer for up to three months. This is a great option if you're looking for easy, midweek meals.
- Strong white flour or '00' flour, 125 grams to make one pizza base. For a lighter, more authentic pizza base, we'd recommend '00' flour, which can be found in most large supermarkets, or Italian delis
- Lukewarm water, 100ml
- Yeast, 1/4 teaspoon
- Salt, 1/2 teaspoon
- Sugar, 1/2 teaspoon
- Olive oil, 1/2 tablespoon
1. Carefully sift your flour and salt into a large mixing bowl, or straight onto a clean surface if you have space and feel confident in your abilities. Make a small well in the centre.
2. Add your lukewarm water, along with yeast, sugar and olive oil, to a jug. Then, leave it to activate for a moment or two.
3. Pour the liquid solution into the well and gradually fold in the flour. As soon as it starts to come together, ditch your utensil of choice in exchange for your hands. This is where the fun begins!
4. Knead your dough for 10 to 12 minutes, or until you achieve a soft, bouncy consistency. If your dough feels too sticky, don't be afraid to add a little more flour. But, be mindful not to add too much, too quickly.
5. Place your dough in a clean mixing bowl and cover with a clean kitchen towel for around an hour, this should give your dough chance to rise.
6. Once your dough has had the chance to rise, give it one final knead on a freshly flour-dusted surface. Then, if you're dealing with enough dough for multiple pizzas, split into balls large enough to form a single base.
7. Roll out your pizza dough using a flour-covered rolling pin. Then, top with any toppings and send to the oven for 10 to 15 minutes at a medium heat. Or, until golden brown.
No yeast pizza dough
Want to know how to make dough if you can't get your hands on any yeast? Or if you're catering for someone with an intolerance? It's easier to make pizza without yeast than you might expect, and the result is a thin and crispy base that's surprisingly delicious. Here's how to make pizza without yeast...
No yeast pizza dough
This no yeast pizza dough is so simple that a child can make it. Put another way, this is the pizza dough you'll love making with the kids – or even just on your own if you feel like a quick homemade meal. Not only is it super easy to make – you'll be done in 15 minutes with no need for proving
How to make pizza dough like Jamie Oliver
From tips on how to get the most from your yeast, to choosing the best flour to make your pizza base sing – Jamie Oliver has a few tips and tricks up his sleeve that have helped us perfect our pizza bases in a big way. And the base is where the magic happens.
Get yours right, then load it up with all of your favourite toppings whether you're team pepperoni and mushroom, or prefer the roasted veg and goats cheese approach...
- White bread flour, or Tipo '00' flour, 500 grams (we find the latter works the best)
- Sea salt, a good pinch
- Dried yeast, one 7 gram packet
- Golden caster sugar, half a tablespoon
- Olive oil, two tablespoons
- Lukewarm water, 325 millilitres
1. Jamie Oliver sieves his flour straight onto the work surface and makes a small well in the middle. However, if you're particularly fearful of this approach, there's nothing wrong with preparing your dough in a mixing bowl.
2. In a separate jug, combine the yeast, sugar and oil with water. You should begin to see it slightly bubble, which means the yeast has been activated. After a few minutes, pour this mixture into the well.
3. Next, Jamie Oliver advises using a fork to work all of the flour into the liquid mixture. Once combined, you can get your hands involved and begin kneading until you achieve a springy dough.
4. Next, Jamie Oliver sets his dough aside in a large, flour-dusted bowl with a layer of flour sprinkled on top. He covers it with a damp cloth and leaves to prove in a warm room until it has doubled in size – this should take around one hour.
5. Once an hour is up, Jamie Oliver removes the dough from the bowl, knocks out all of the air and kneads for a few more minutes.
6. Jamie Oliver then recommends rolling out the dough around 20 minutes before you intend on using it, topping with your choice of meat, veg and cheese.
Gordon Ramsay's pizza recipe
if you're looking to avoid Hell's Kitchen, we'd recommend taking a look at Gordon Ramsay's recipe. Nearly a million other pizza lovers have and – from what we've seen – the results have been pretty impressive. The twist? Gordon Ramsay cooks his pizza in a pan...
You have to agree that this pizza looks absolutely incredible. Here's how to make your own.
1. Gordon Ramsay begins by adding yeast to warm water, along with a tablespoon of sugar. He then sets aside for a few minutes.
2. Then, he adds sifted flour to a bowl, creating a well in the middle. He pours a good glug of olive oil into the well, along with the yeast mixture.
3. Gordon then recommends 'getting your hands right in' to combine the mixture thoroughly.
4. Once combined, Gordon transfers his dough to a lightly floured surface and kneads vigorously for 10 minutes, or until even and smooth.
5. He then recommends placing the dough back in the bowl, covering with a clean tea towel and leaving to prove until it's doubled in size.
6. Knock out any excess air before returning back to your floured surface and divide into small balls – each of these will form a single pizza – before flattening.
7. Now this is where things get interesting. Gordon transfers his pizza to a hot pan – a great alternative to the traditional pizza ovens that pizzas are made in.
8. Once the pizza dough begins to bubble and the underside looks golden, Gordon Ramsay recommends spooning a liberal amount of tomato passata on top. He then adds chunks of torn mozzarella and – leaving in the pan – transfers to a hot grill to cook until it's golden brown.
Top tip: if you're keen to add different toppings to your pizza, do so before transferring to the grill.
Now that you've discovered how to make pizza, you'll need to start thinking about toppings. We recommend starting with a base of passata, or a thin layer of tomato puree. Then, add whatever toppings take you fancy. We love the idea of roasted vegetable and goats cheese, parma ham and mushrooms, fresh tomatoes and buffalo mozzarella or grilled chicken and veg, but the choice is yours.
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