Pizza dough is a simple yet distinct bread dough which typically requires a high-protein flour such as bread flour or 00 flour, to develop that chewy, crispy crust that we know and love. The choice of flour greatly impacts the dough’s elasticity and ability to rise, which is crucial to making the perfect pizza. Many choose to add sourdough into pizza dough as this introduces natural fermentation, making the dough both easier to digest and more flavourful.
To make a simple dough at home, you only need flour, water, instant yeast (or sourdough starter), a touch of sugar, salt and a drizzle of olive oil. Once you bring all the ingredients together in a large mixing bowl, gently knead until a dough comes together then cover with a tea towel and leave to prove for 2 hours at room temperature. Stretch and fold the dough in coil folds, tucking the ends of the dough underneath itself. Repeat this process three times every 30 minutes. Next, divide the dough into portions and shape them into balls. Put them in the fridge for 1-2 days to ferment, then shape them as desired before adding your choice of toppings.
The shaping of the dough plays a vital role in the final texture and flavour of the pizza. You can transform pizza dough into any type of pizza by shaping it differently. For instance, stretching the dough thinly creates a crispy crust and delicate centre, typical of Neapolitan-style pizzas. Shaping the dough into a thicker, rectangular form is typically seen in Sicilian-style pizza and creates that pillowy crust. The shaping process also impacts the fermentation of the dough and the gluten development. When making a sourdough pizza, the dough is stretched and folded every 30-60 minutes; this aligns the gluten strands and forms a network, helping to trap air bubbles and create a light, chewy rise.
Freezing pizza dough is a great way to store it for convenient meal prepping; just make sure that it has undergone the initial rise and has been shaped into individual portions. It is best to coat each dough ball with a touch of olive oil - this helps to prevent sticking once they are placed into airtight freezer bags or containers. When ready to use, thaw them in the fridge overnight then let them sit at room temperature for around 30 minutes until they have come to room temperature again. Next, you can carry on with shaping, topping and baking as usual.
Metric
Imperial
- 300g of strong bread flour
- 200g of sourdough starter
- 150ml of water, lukewarm
- 10ml of olive oil
- 6g of salt
In a large mixing bowl, combine the bread flour, sourdough starter, and lukewarm water
Mix the ingredients until they come together into a shaggy dough
Add the olive oil and salt to the dough, and continue mixing until all the ingredients are fully incorporated
Transfer the dough to a clean, lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic
Place the kneaded dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rest for 2 hours
After this, perform the first set of coil folds: gently stretch one side of the dough up and fold it over the centre, then repeat with the other three sides. Cover the bowl again and let it rest for 30 minutes
Repeat the coil folds two more times, each set 30 minutes apart, for a total of three sets
After the third set of coil folds, cover the bowl and let the dough rest and rise for an additional 1 hour
Divide the dough into desired portions for individual pizzas, then leave them in the fridge to ferment overnight
The next day, preheat your oven to 250°C with a pizza stone or baking tray inside
On a lightly floured surface, shape each portion of dough into a round pizza base
Add your desired toppings to each base
Carefully transfer the topped pizzas onto the preheated pizza stone or baking sheet
Bake the pizzas in the preheated oven for 10-12 minutes, or until the crust is golden brown and the toppings are cooked to your liking
Once baked, remove the pizzas from the oven, slice, and serve hot
If you want to make pizza at home but don’t have any instant yeast or sourdough starter to hand, you can use alternative leavening agents such as baking powder. Naturally, yeast creates the best rise and improves the dough’s texture during fermentation, but there are alternative ways to leaven the dough. When combined with moisture and heat, baking powder releases carbon dioxide gas, causing the dough to rise. Similarly, bicarbonate of soda, when combined with an acidic ingredient like buttermilk or yoghurt, produces carbon dioxide gas, resulting in a lighter, airy dough. While yeast-based doughs typically require time to rise, dough made with baking powder or bicarbonate of soda can be used immediately, making it a quick and convenient option for homemade pizza.
Making pizza dough at home can seem intimidating, but it is a lot simpler if you have a recipe from one of the best pizza chefs in the world, so why not try this dough recipe from Franco Pepe? Alternatively, Nancy Anne Harbord spent years pursuing great pizza, so why not give her perfect pizza recipe a try at home.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
