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–+ servings

Pizza Dough

Tony Pauley
This is the base I use for all of my pizzas. It can also be used for flat breads and focaccia.
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Prep Time 20 minutes
Resting time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 2 Pizzas
Calories 855 kcal

Equipment

  • 1 large bowl

Ingredients
 
 

  • 1 packet dry yeast (7g)
  • 250 ml warm water
  • 75 g sourdough starter optional
  • 15 g fine salt
  • 15 ml olive oil
  • 400 g soft flour type "00" if possible

Instructions
 

  • Add yeast packet and water to the large bowl and set aside for 15 minutes.
  • If using the starter, add to the water and break it up.
  • Stir in the salt and olive oil.
  • Add the flour a third at a time and mix well with a wooden spoon.
  • Once all of the flour is incorporated, kneed the dough in the bowl until you get a smooth dough.
  • Transfer the dough to a clean bowl (or clean the one you are using).
  • Cover and set in a warm place for at least an hour (up to 4) until the dough has doubled in size.
  • Use in your favourite recipe.

Nutrition

Calories: 855kcal
Keyword bread, pizza
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