Make Ahead

Pizza Dough

by:
April  8, 2011
3 Ratings
Author Notes

This is a Theo Randall recipe and the best pizza dough recipe I have tried (and I've tried many). It's a wet dough so I just make sure to flour the worktop well when kneading i,t even though the recipe says to lightly flour it. It also freezes really well and tastes just as good when defrosted. —jen_c

  • Serves 4 bases
Ingredients
  • 350 milliliters lukewarm water
  • 4 cups All purpose flour
  • 1 tablespoon milk
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons dried active yeast or 1 sachet of dried yeast
In This Recipe
Directions
  1. mix together the warm water, yeast and half the flour and leave to rise in a warm place for 20 to 30 minutes.
  2. Add the rest of the ingredients and mix to a dough with a wooden spoon. Tip it onto a lightly floured board and knead for 10-15 minutes until you have a smooth dough
  3. Rub the dough with olive oil to prevent a crust forming, place in a clean bowl and cover with a tea towel. Leave in a warm place for about 2 hours of until doubled in size.
  4. Knock the dough back, cover again and let it rise for another 40 minutes.

See what other Food52ers are saying.

  • jen_c
    jen_c
  • Sherri Maxman
    Sherri Maxman

2 Reviews

Author Comment
jen_c May 31, 2012
Ooops, sorry about that! I use 2 tsps of dried active yeast or 1 sachet of dried yeast.
 
Sherri M. May 30, 2012
How much yeast????