Today I am sharing with you my favourite go to FOOLPROOF homemade pizza dough recipe. It is so easy an tastes so good, the other day my husband suggested I should make it more often. When you hear someone say “I am making pizza” you automatically think “yeah I don’t have time for that”, but the truth is you do have time for it. The dough only takes about 15 minutes to mix and like 10 to rest. So that’s no excuse. Toppings wise that’s up to you. Another great thing about knowing how to make good pizza dough is that you can use it for other things too rather than just traditional pizza. In fact you can use this dough to make the awesome Preztel Bites by Annika, you can find the full recipe for that here.
In this post I don’t focus on toppings, in fact I only list the Margherita ones. This is because with topping the sky is the limit. On the pictures at the end of the post you can see a slice of my Margherita and a picture of the my Spanish Chorizo and spinach pizza (we are OBSESSED with the Halal Spanish chorizo from Tesco). This recipe makes 2 pizzas, with 6 slices each or a large 12 slices one, depending on thickness.
Homemade Pizza Dough
- 2 cups Warm Water
- 1 tbsp Yeast
- 1 tbsp Sugar
- 1/2 tsp Salt
- 3-4 cups Plain flour
- 1 tsp Dried Oregano
- 1 tsp Olive Oil
- Tomato Sauce
- Mozzarella Cheese
- Basil Leaves
- Preheat the oven at 200C
- In a bowl, mix your yeast with around 2tbs of warm water and sugar. Stir it and set it aside for around 5 minutes to “activate” the yeast. It’s ready when the top is starting to look sort of frothy and bubbly.
- Add 1 cup of flour, the dried oregano and mix well, keep adding warm water and flour until you have used all your flour.
- The dough should be soft and malleable and not too sticky. If it breaks apart it means there is not enough water so just add a bit more. If it's too sticky add more flour.
- Roll it into a ball, cover and leave to rest for at least 10 minutes.
- Drizzle flour on a clean surface.
- Take half of your dough and start rolling it out
- Flip it every few rolls and sprinkle more flour as needed
- Keep rolling until you have your desired thickness. I roll for about 10 minutes for a thin crust pizza.
- Brush some olive oil mixed with oregano and basil onto the whole “pie”.
- Drizzle some flour onto the dish you are going to use. Now you can carefully and quickly transfer your pizza dough onto the pan and put the oiled side at the bottom and then brush the top side with oil.
- Spread sauce on it and bake it for 15 minutes or until crust is golden
- Add shredded mozzarella and cook for a further 10 minutes until the cheese has melted.