Pizza Dough

A finished pizza on the left and the ingredients on the right. @intothesauce, Into the Sauce, Tori Falzon, #intothesauce

We love pizza! And it’s actually really easy and cheap to make at home. Save this recipe, send it to your mum/dog/neighbour, make it often! Hope you guys love it. Ps. Did you know they call pizza ‘apizza’ in New Haven, Connecticut? I can’t wait to go there and eat it.

Recipe for 2 pizzas is below, link here for my Google Sheet which has an ingredient breakdown for 1-6 pizzas so you don't need to do the math. I refer to this all the time.

Some topping inspo:

  • Margherita: Tomato, basil, mozzarella*, Parmesan
  • Vodka: My vodka sauce recipe, mozzarella
  • Quattro Formaggi: Gorgonzola Dolce, Pecorino, Parmesan, thyme, truffle honey (no tomato)
  • Diavola: Tomato, pepperoni, olives, chilli, mozzarella, cherry tomato
  • Veggie: Tomato, artichoke, zucchini, olives, mushroom, fresh pecorino
  • Mortadella and ricotta: Ricotta mixed with cream on the base, drizzled with olive oil and sprinkled with sea salt. Baked, then topped with fresh mortadella
  • Eggplant Parm: Tomato, basil, mozzarella, fried eggplant, garlic, panko breadcrumbs, Parmesan
  • Mushroom: Mixed mushrooms (sautéed in butter or evoo first), mozzarella, thyme, pine nuts, truffle honey
  • Chilli prawn: Tomato, basil, zucchini, prawns, chilli

*Buffalo mozzarella always takes it to another level, so buy buffalo instead of regular cows mozzarella if you can get your hands on it.
**I top allmost all my pizzas with a sprinkle of finely grated Parmesan for good measure.

    Ingredients

    For the dough:

    • 250g lukewarm water (around 37°c)
    • 6g sugar
    • 2g yeast
    • 8g extra virgin olive oil
    • 190g 00 flour
    • 190g bakers flour
    • 10g fine sea salt

    For the tomato sauce:

    • 350g tomato passata
    • 2 tbsp extra virgin olive oil
    • 1 finely grated garlic clove
    • A few basil leaves
    • Pinch of salt

    Plus toppings of your choice! See the description for inspo. 

    Makes 2 pizzas, link here for different quantities

    Method

    1. Whisk together water, sugar and yeast in a bowl, then whisk in olive oil.
    2. Combine flours and salt in a stand mixer with the dough hook attached (or in a large mixing bowl).
    3. Pour liquid mixture into flour mixture.
    4. Knead until well combined (around 3 minutes kneading or with the stand mixer on low).
    5. Cover in plastic wrap or a damp tea towel and rest for 30 minutes (this allows the gluten to develop strength and the dough to become elastic).
    6. Knead the rested dough for another 3 minutes, then divide into pieces (I usually weigh mine out to make sure they are equal)
    7. Fold dough over itself to shape into smooth, round balls.
    8. 8. Place each piece of dough into a container (I like to use lasagna trays or if I’m making a lot a large plastic container with a lid). You can also use the Sistema or Decor containers with lids that are great for leftovers to prove.
    9. Let it sit at room temperature, covered with a lid or glad wrap, for 3-4 hours (until doubled in size). The warmer the spot you choose, the faster the dough will rise.
      For a slow rise: you can prove in the fridge for 8-24 hours if you want to make it in advance. For this option, remove the dough 45 mins-1 hour before you’re ready to assemble the pizzas (it needs to be room temperature before shaping)
    10. For the tomato sauce, stir ingredients in a bowl until combined.
    11. To make each pizza, preheat the oven on the highest heat, fan forced. If you have one, preheat your pizza stone for up to an hour before baking. Alternatively, you can cook on an upside down baking tray
      I use a Gozney Roccbox or Dome which I absolutely love.
    12. Place pizza dough on a heavily floured surface. Use your fingers to press down in the middle to create a base for the sauce, then stretch the middle outwards, leaving the circumference slightly fatter for a good crust.
    13. Add your toppings and quickly slide a pizza peel or upside down baking tray to transfer from bench to oven and bake until golden.

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