Pizza dough might not looks like the most exciting thing in the world, but this one is kind of great. I have decided that this pizza dough needs a recipe all of it's own. It is my fall back pizza dough recipe and I have been making it for 5 or so years now with no fails. This recipe has been adapted from a Jamie Oliver favourite. I love this pizza dough and it is an absolute favourite in our house.
This is a thin crust, crispy Italian style crust. It is best if cooked on a pizza stone, but that isn't necessary. I only got pizza stones this past year and previously I have been cooking them on aluminium foil. Works, but nothing compares to the good ol' pizza stones. If you are working with pizza stones, heat them for about 15 minutes in the oven before putting on the dough. It is always easier to put rolled out dough directly on the stone and then top the pizza. Otherwise, it becomes quite difficult to transfer the pizza. Give it a try!
Note: This dough can be made in advance. Just simply bring it to the stage where you have divided into the 4 pizza balls. Wrap it it plastic wrap and refrigerate until use. I have done this up to 8 hours before using and it is always successful.
This is when the yeast mixture is poured into the sifted flours. You can see that the yeast mixture has a slight foam on it. This is quite important. I have learned through trial and error, that this is what you are looking for to ensure your yeast is working properly.
After the dough has been kneaded long enough you can leave it to rest in a warm place until it rises. You ball should look something like this, be soft to touch and bounce back when pressed.
Rising time of dough really isn't an exact science. Sometimes, this has been ready in as little as 45 minutes and other times it has taken up to 1 1/2 hours. If it doesn’t seem to be rising, put it into a warmer place. I always place my dough next to a heater to rise. It always works. In the summer months I don't have this issue, but in winter, always.
You can make your pizza what ever size you like. This particular recipe makes about 4 10 inch pizzas. That is why you see four dough balls in this picture. You could easily divide the dough into bigger portions to make bigger pizzas. I do it this way because we are four people and everyone likes their own pizza!
Serves 4 pizzas / Prep time: 20 minutes / Rest time: 1 hour / Cook time: 10 minutes
3 1/4 cups / 400 grams strong white bread flour
1 cup/100 grams finely ground semolina flour
1 level teaspoon of sea salt
1 (1/4-ounce or 7 grams) packet active dried yeast
1 teaspoon sugar
2 tablespoons extra virgin olive oil
1 ¼ cups/ 300 ml luke warm water
In a large mixing bowl sieve the flours and salt and make a well in the middle. In a medium bowl, mix the yeast, sugar and olive oil into the water and leave for a few minutes. The yeast should foam up a bit and then you can pour it into the flour. Using a fork, start mixing the flour into the yeast mixture in the middle. Continue doing this until it is completely mixed together and you have a dough.
Next, turn the dough out onto a floured surface and start kneading the dough. Continue to knead it for about 5 minutes. What you are looking for is a soft dough that starts to spring back when it is pushed.
Place the ball of dough in a large flour-dusted bowl and lightly flour the top of your dough.. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and punch it down .You can either use it immediately, or keep it, wrapped in plastic wrap in the fridge until required. If using straight away, divide the dough up into 4 balls. You can always make your pizzas smaller by dividing the dough into smaller balls if you like.
I usually roll them about about 15 minutes or so ahead of using them.
Cook pizza according to the recipe that you are using.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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