Who doesn’t like pizza…. not us, we love it!!
You can make these bases and freeze them cooked or uncooked. Or you can freeze your pizza once it is cooked. Cut up into slices so you only grab out what you need, perfect for school lunches.
Here are a few topping ideas that you search for on our website: seafood pizza , tandoori chicken pizza, or roast vegetable pizza
- 45m
- 5m
- 50m
- 4
Ingredients
- 1 tsp. dried yeast
- pinch salt
- 300 g warm water
- 1 tsp. raw sugar
- 500 g bakers flour
- 1 tbsp. olive oil
- 1 tsp. chia seeds or mixed herbs
Instructions
Thermal Cooking Method
- Place yeast, water and sugar into mixing jug for 1 minute/37°C/speed 2.
- Add all other ingredients and knead for 5 minutes.
- Tip into a lightly oiled bowl and cover with a clean tea towel. Sit somewhere warm and allow to prove for at least 30 minutes or until doubled in size.
- Preheat oven to 220°C or turn on pizza oven.
- Flatten or roll dough out into 4 equal pieces.
- Either continue to make pizzas with topping of choice or place pizza bases in oven and cook until they start to puff up approx. 5 minutes.
- Store in a large container in the freezer until required or use straight away.
Traditional Cooking Method
- Place warm water, yeast and sugar into a small bowl. Stir gently until combined and set aside for a few minutes until the yeast starts to bubble slightly.
- Combine the flour and salt in another large bowl and make a well in the centre. Add the yeast mixture and oil. Mix until well combined (easiest done using a blunt knife). Then, using hands, bring the dough together to form a ball.
- Knead for at least 10 minutes until smooth and elastic.
- Tip into a lightly oiled bowl and cover with a clean tea towel. Sit somewhere warm and allow to prove for at least 30 minutes or until doubled in size.
- Preheat oven to 220°C or turn on the pizza oven.
- Flatten or roll dough out into 4 equal pieces.
- Either continue to make pizzas with topping of choice or place pizza bases in oven and cook until they start to puff up approx. 5 minutes.
- Store in a large container in the freezer until required or use straight away.
Love this pizza dough, much better to know what is in/on your pizza than buying from a chain store.
This by far has to be the best and easiest recipe for pizza dough! It turns out perfect everytime! Highly rated recipe! I always add the herbs and chia it totally makes it!
Is there anything you can substitute yeast for which still allows the base to rise nicely?
Hi Skye, not that I am aware of, sorry :) Tracey
What kind of oil do you use and how much pls?
Sorry this recipe has been updated. Jo x
Making this for the second time this week. The BEST pizza dough recipe I have ever used.
Hi, I’m making the dough today x?
We love this recipe. It’s so easy & yummy.
Can you just use plain flour? Is bakers flour better quality?
You can use plain flour. Bakers has more gluten so it’s a bit more fluffy, but plain flour is ok. I tend to use Spelt flour. Jo x
This looks so good and easy. I am gluten free so would I just use gf plain flour instead of bakers flour? Thanks.
I’m not sure, but it would be worth a try :) Tracey
Thanks. I will give it a go!
This was easy and yum – a hit with hubby and our boys. Thank you ?
Do you freeze the dough before or after it has doubled in size?
I have always frozen my dough after it has doubled in size. You can split it into separate batches too.
Cheers
Shane
Hi,
Just wondering what sugar is best?
Thanks ?
We try and use organic sugar :)
Wanting to make this and freeze but unsure at which stage; could I freeze the pizza all made and then just pull out and freeze or would you freeze the pizza bases made???
You could make them up and roll them into shape and then freeze at that point or freeze as a dough ball.