This recipe for pizza dough is so versatile you can use it for pizzas, pan pizza or garlic bread. The dough which makes 6 pizza breads or garlic breads or 2 pan pizzas.
The dough is easily frozen so you can have pizza or garlic bread whenever you want without having to make it from scratch every time!
Pizza dough
Ingredients
Instructions
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Add the yeast to the measuring jug of the warm water. Stir to allow the yeast to soak in. Add 1 tablespoon of olive oil and leave to rest for 5 minutes. The yeast should start to froth a little.
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Add the flour and salt to a large mixing bowl. Stir the flour a little to spread the salt around.
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Once the yeast mixture starts to froth add it to the flour and stir to mix a little.
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Using your hands start to knead the dough. At first it may seem too dry or wet but keep kneading for a few minutes - it takes a while for the flour to start absorbing the water.
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Keep kneading the dough for 5-8 minutes making sure to incorporate all the stray bits of flour.
At this stage, if the dough is still too dry wet your hands and knead again - wetting your hands ensures you don't over-add water. If the dough feels too wet sprinkle on some more flour and knead again. -
Once the dough feels smooth and bounces back when pressed cover the bowl with cling film and leave to rest until it has doubled in size (about 2 hours).
Wait until the dough has doubled - it may take longer but try to wait. -
Once the dough has doubled turn it out onto a lightly floured surface. Knead the dough for a couple minutes pushing the air out of the dough as you go.
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For pizzas or garlic bread cut the dough into 6 pieces and roll each into a ball. For pan pizza follow the recipe link from this point.
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Place the dough balls onto a lightly floured tray. Cover with cling film and let the dough rest in the fridge for a minimum of 2 hours or up to overnight.
If left overnight the dough will feel damp but don't worry it acts the same -
At this stage the dough is ready to be used for pizzas or garlic bread.
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