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Baking & dessert

Pizza dough

Makes 2 large pizzas.

Recipe bywjf.morris
BakingNon-sourdough
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Total time2 hr 57 min
DifficultyModerate
Community ratingNew recipe
Whole recipe109.3g protein
Photograph of Pizza dough
OK
Structure checkedAdaptive recipe data
Serves
2

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Mix and knead pizza dough

    11 minHands-on

    Mix dough flour, instant yeast and dough salt, then add dough water and dough oil. Knead for 8–10 minutes until smooth, elastic and lightly tacky. Use bench flour sparingly.

  3. 03

    Rise

    90 minHands-off · check as directed

    Cover in a lightly oiled bowl for 1–2 hours at 22–26°C until doubled.

  4. 04

    Divide and round

    3 minHands-on

    Divide according to pizza yield, round gently and cover.

  5. 05

    Start heating the oven

    1 minHands-on

    Preheat a heavy tray or stone for at least 30 minutes at 250°C conventional / 230°C fan, or the oven’s maximum if lower.

  6. 06

    Allow the oven to heat

    29 minHands-off · check as directed

    Allow about 30 minutes of heating in total and check that the oven has reached 230°C fan.

  7. 07

    Relax dough balls

    20 minHands-off · check as directed

    Leave balls covered for at least 20 minutes.

  8. 08

    Mix sauce

    3 minHands-on

    Stir topping passata with topping oil, oregano and topping salt.

  9. 09

    Shape and top pizza 1

    7 minHands-on

    Stretch a ball to a 28–30 cm circle, pressing from the centre and keeping a thicker rim. Transfer to oven-rated parchment on an inverted tray or a floured peel. Spread a portion of sauce and add mozzarella, keeping toppings light.

  10. 10

    Load the prepared bake

    2 minHands-on

    Carefully slide the prepared pizza onto the fully heated stone or heavy baking surface, respecting parchment temperature limits.

  11. 11

    Bake pizza 1

    12 minHands-off · check as directed

    Slide onto the hot surface and bake for 10–14 minutes until the rim is browned and the base firm and crisp. This plan bakes pizzas separately.

  12. 12

    Take out of the oven

    1 minHands-on

    Lift the pizza onto a serving board.

  13. 13

    Shape and top pizza 2

    7 minHands-on

    Stretch a ball to a 28–30 cm circle, pressing from the centre and keeping a thicker rim. Transfer to oven-rated parchment on an inverted tray or a floured peel. Spread a portion of sauce and add mozzarella, keeping toppings light.

  14. 14

    Load the prepared bake

    2 minHands-on

    Carefully slide the prepared pizza onto the fully heated stone or heavy baking surface, respecting parchment temperature limits.

  15. 15

    Bake pizza 2

    12 minHands-off · check as directed

    Slide onto the hot surface and bake for 10–14 minutes until the rim is browned and the base firm and crisp. This plan bakes pizzas separately.

  16. 16

    Take out of the oven

    1 minHands-on

    Lift the pizza onto a serving board.

Equipment check

2 items required

  • Two trays or a baking stone
  • rolling pin optional

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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