Pizza Dough


We do pizza and a movie every Friday night. We have done this since Max was little. Most weeks I make the pizzas. Over the past 10 years, I would guess I have made probably three or four hundred pizzas.

I have had some practice. If your are going to make good pizza, you have to make good dough. I’ve tried lots of recipes and this is the one that works best for me.

If you can find type “00” flour, it will make your life easier when stretching the dough. If not, use plain flour. Bread flour is too elastic and is difficult to stretch or roll out.

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.
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


  • 1 large bowl


  • 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


  • 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.


Calories: 855kcal
Keyword bread, pizza
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