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Pizza Base Recipe

Servings: 4 bases

Ingredients

  • 375 mls warm water
  • 2 tsp sugar
  • 1 tsp salt
  • 4 tsp bread makers yeast (2 tsp of active yeast)
  • ¼ cup oil (olive is best but a cooking oil will work)
  • 4 cups plain flour (600 grams)

Instructions

Bread Maker Instructions

  • Place all of the ingredients (in the order listed) into the tin of the bread maker.
  • Use the dough setting on the bread maker to kneed and rise the dough.

Cake Mixer Instructions

  • Place all of the ingredients (in the order listed) into the bowl of the cake mixer.
  • Use the dough hook to kneed the dough. You'll know that your dough is ready when it forms a smooth ball that no longer sticks to the side of the mixing bowl. 
  • The dough is ready when it’s smooth, elastic, and slightly tacky to the touch. This usually takes about 8-10 minutes of continuous kneading. You can also perform the "windowpane test" by stretching a small piece of dough; if it stretches thin without tearing, it’s ready.

Mixing and kneeling by hand

  • Place all of the ingredients (in the order listed) into a large mixing bowl. Use a dough whisk or a wooden spoon to mix the dough until all of the ingredients have been incorporated.
  • Use clean, lightly floured hands to kneed the dough on a slightly floured clean surface.
  • Using the heel of your hand, push the dough down and away from you. Fold the dough in half toward you.
  • Rotate and repeat. Continue kneading in this rhythmic motion.
  • If the dough is too sticky, sprinkle a little more flour on the surface and your hands. If the dough feels too dry, wet your hands slightly and continue kneading.
  • The dough is ready when it’s smooth, elastic, and slightly tacky to the touch. This usually takes about 8-10 minutes of continuous kneading. You can also perform the "windowpane test" by stretching a small piece of dough; if it stretches thin without tearing, it’s ready.

Rising the dough (cake mixer and hand kneeling methods)

  • Place the dough into a clean, slightly oiled bowl.
  • Cover with a reusable cover or slightly damp tea towel and allow to rise in a warm spot.
  • The dough will be ready when it has doubled in size. Alternatively you can gently press two fingers into the dough up to the second knuckle. If the indentations remain and the dough doesn’t spring back quickly.

Shaping the pizza dough

  • Tip the dough onto a floured surface and use your dough scraper to divide into four equal (ish) balls.
  • Shape each portion into a ball by tucking the edges under itself to create a smooth top. Let the dough balls rest for a few minutes to relax further.

Creating a pizza

  • Place a dough ball on the floured surface. Using your fingertips, press down in the center, use a rolling pin to gently flatten the dough.
  • Continue pressing and stretching the dough outward in a circular motion. Turn the dough as you go.

Placing in the freezer

  • Wrap each dough ball in baking paper, reusable wraps or even cut up old cereal packets; and place into a reusable bag.