The RecipeTin Eats pizza dough recipe has landed!
An easy pizza crust that makes an exceptional homemade pizza puffy crust with a chewy, flavourful crumb inside.
Enough structure to pick up, but not thin and stiff like a cracker.
Slice of prawn pizza – shows how this homemade pizza crust has enough structure to be picked up without being sloppy.Topping recipe here.
5 minutes kneaded byhandor40 seconds flatusing a food processor.
Top with anything your heart desires see ourPizza Sauceandfavourite pizza toppings!No yeast?
No worries use mySecret No Yeast Pizza Dough.
Slice of prawn pizza – shows how this homemade pizza crust has enough structure to be picked up without being sloppy.Topping recipe here.
Pizza Dough recipe
This is the RecipeTin Eats family pizza dough recipe.
Its a rare thing when the entire RTE family agrees on something to do with food.
It makes a homemade pizza crust like you get from your favouritewood fired Italian pizzaplace.
Spread pizza crust with Instant Pizza Sauce –recipe here.
Puffy edges that are slightly crispy on the outside, but chewy and moist likeArtisan breadon the inside.
Useful tip: The dough can be made ahead up to 5 days.
And it can sit around for hours once the individual pizza balls are formed.
So dont fret about getting the timing exactly right!
I wouldnt make a special trip to get bread flour just to make pizzas.
But if you are menu planning, then seek it out!
You need bread flour to get these large, irregular size holes you see in the crumb. This is authentic wood fired Italian pizzeria style!
Sugar helps the dough rise and brown the crust;
Salt nobody likes a bland, flavourless pizza crust!
Part 1: How to make pizza dough
It.
This is what the dough looks like before and after kneading.
It doesnt need to be completely smooth like some bread doughs.
End result is exactly the same!
Once the dough has risen, use immediately or refrigerate up to 5 days for even better flavour!
Pizza dough before and after kneading.
Optional: Fridge up to 5 days = extra flavour!
This is because dough develops more flavour over time.
Typically, I make pizza dough the night before, leave it overnight then make it the next day.
The dough may rise a little bit more in the fridge.
If it deflates, thats ok too.
It can also be frozen.Directions provided for fridge and freezer in the recipe.
Just confirm to keep covered with a damp tea towel so they dont dry out.
Pizza dough should bestretched, pulled and pushed outwardsas opposed to flattening down like when rolling out pie crusts.
Do not stress about forming perfect bases.
Prosciutto and Rocket Pizza – classic Italian.Recipe here.
Patch tears with extra dough.
Wonky and bumpy = hidden once baked.
I typically use thiseasy stretch-on-counter method:
Use fingers to flatten puffy dough dome and stretch it out slightly.
Part 4: The Sauce
Here are ourPizza Sauce recipes.
Almost-instant pizza saucemade using tomato paste.
Plus, it takes seconds to make!
Part 5: Toppings dont be greedy!
See theRecipeTin Eats Pizza Toppingsmenu for recipes for our favourite pizzas.
Pizza bases like this are not built for fully loading with toppings.
Almost instant pizza sauce made with tomato paste. The tart flavour is perfect for using on pizza!
Im the biggest offender of being greedy with toppings and I always regret it.
So this lecture is really for me!
Part 6: Baking
Pizza stone > pizza pan with holes > baking sheet.
Supreme pizza. At least 2 types of meat is mandatory – this has 3!Recipe here.
I use a pizza pan with holes in it99% of the time for sheer convenience.
(See recipe notes for directions)
Pro tip: look for pizza pans with extra large holes.
Holes = crispier base!
If you use a knife and fork to eat pizza, Im afraid we cant be friends….
Hands all the way.
Which, to my logic, means we can have MORE with LESS GUILT.
Potato Rosemary Pizza, a personal favourite! Carb on carb heaven….Recipe here.
The pizza bases will be pale andjustcooked through in the centre which is what you want.
Remove from hot trays onto cooling racks, then wrap in cling wrap and freeze.
If you refrigerate, its fine the next day but noticeably drier the day after that.
The other way is covered on a baking tray in the oven.
And of course, theres cold pizza, eaten straight from the fridge.
Im not a cold pizza gal, but I wont judge.
BBQ Meatlovers’ Pizza. 4+ types of meat!Recipe here.
Do as you hey!
Nagi x
Watch how to make it
Heres the recipe video to knead the dough by hand.
See below for the 40 second food processor method.
Pepperoni pizza –recipe here.
(PS Accidentally left out sugar, oops!)
And heres the recipe video for the 40 second pizza dough.
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