Pizza is probably one of the easiest and resilient doughs you can make at home. Like all doughs, it has very few ingredients.
This recipe is a very basic pizza dough recipe; the ingredient quantities will work in a Bread machine or an electric mixer with a dough hook.
If you mix the dough by hand add an extra tablespoon or two of flour.
The quality of the flour your use in bread making is critical to how the cooked pizza base cooks and tastes. We recommend using a high protein flour such as Lighthouse Bread and Pizza Plain or a high-quality pasta flour.
200 ml Water
20 ml Olive Oil 1 tablespoon (20ml)
375g Bread flour
1 3/4 tsp Dry yeast
Optional - 2 tsp Sugar
Bread Machine Method:
Electric Mixer Method:
Hand Mixing Method:
1. If you want to make a tasty dough, you can take a small piece of your dough mix, @ 50g or so and set aside to add your next mix.
2. To develop even more flavour, you can slow the rising process by allowing the dough to prove (the rest cycle between each knead) in a cool not cold location over a couple of days.
3. In Napoli, they typically prove the doughs over 2-3 days and add a piece of dough from the previous mix as in 1) above.