Homemade pizza is a fun weekend project and tastes better than most takeaway. This dough is mixed by hand and needs just five pantry ingredients.
Makes: 2 medium pizzas · Prep: 15 minutes · Rise: 1 to 2 hours
Ingredients
- 2 1/2 cups (300 g) all-purpose or bread flour, plus extra for dusting
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (200 ml) lukewarm water
- 1 tablespoon olive oil
Instructions
- In a large bowl, mix the flour, yeast, salt and sugar.
- Add the lukewarm water and olive oil. Stir with a spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and stretchy. Add a little flour only if it is very sticky.
- Place the dough in an oiled bowl, cover and leave in a warm place for 1 to 2 hours, until doubled in size.
- Preheat your oven to its highest setting, ideally 250°C (480°F) or higher, with a baking tray or pizza stone inside.
- Divide the dough in two. Stretch each piece into a round on a floured surface or a sheet of baking paper.
- Add a thin layer of tomato sauce, cheese and your favorite toppings.
- Slide onto the hot tray and bake for 8 to 12 minutes, until the crust is golden and the cheese is bubbling.
Make ahead
After kneading, the dough can rest in the fridge in a covered container for up to 3 days. Slow fermentation gives it even more flavor. Let it come to room temperature for an hour before shaping.
Tips
- Use less sauce than you think. Too much makes the center soggy.
- A very hot oven and a preheated tray give the crispiest base.
More from our kitchen: Moist banana bread, classic dal tadka and why every kitchen needs a cast iron skillet.