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Classic Pizza Dough

MAIN DISH / ANY SEASON

INGREDIENTS

  • 500g strong white flour (plain white flour will also work)
  • 65g semolina (replace with flour if none to hand), plus extra for shaping
  • 1 tsp salt
  • 7g yeast
  • 300g tepid water
  • 35g olive oil, plus extra for brushing

The ultimate pizza dough recipe – one that works just as well in a wood-fired oven as it does in a regular oven. Get the children involved in making and shaping the dough and choose any number of toppings.

A firm favourite on our Children’s Cookery Courses here at the Cookery School.

METHOD

Place the flour, semolina and salt into a bowl and mix together.

Follow the instructions on your packet of yeast – you can add some varieties of dry yeast straight to the bowl with the flour, for other varieties you will need to dissolve the yeast in the tepid water.

Add your tepid water and olive oil to the bowl and mix everything together with a wooden spoon until a ball of dough begins to form.

Transfer the dough to a cool work surface and knead for around 10 minutes, or until the dough is smooth and elastic. If you have a stand mixer with a dough hook you could also use this.

Spread some olive oil around the base of the bowl and place in your dough. Cover with a damp tea towel or some cling film and leave in a warm place to prove for around an hour, or until the dough has doubled in size.

When the dough is ready, knock it back and knead once more for 1-2 minutes. Roll into a long sausage shape and cut with a knife into 5-8 rounds (depending on the number and size of pizzas you want).

Dust your work surface lightly with semolina or flour. Take your first round of dough and roll it gently into a ball and press down on the top with the palm of your hand. Next, press around the edges to begin to form your crust. Keep pressing and turning the dough until your pizza base begins to form. Keep working until the dough is a nice rounded shape and around 0.5cm thick. Once you have reached the desired thickness and shape, transfer to a lined baking tray and repeat with your remaining dough.

Spread each base with a thin layer of marinara sauce or pesto, scatter over your favourite cheeses and toppings and bake each pizza in the oven for 8-10 minutes at 200˚C or in a wood-fired oven for 4-8 minutes.

Daylesford Homemade Pizza

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