Finding out how to make the perfect pizza dough is a great achievement for anyone who loves to cook. Being able to make a pizza as healthy as possible, well, that makes me very very happy. It means there is no guilt after eating it and I haven’t had to spend £20 after Domino’s delivers me one. Making a pizza from scratch is so satisfying and it means you can put all kinds of weird and wonderful toppings on it (although, not too weird I hope). It also means you can do half and half toppings if you and your pizza buddy don’t agree over when makes the perfect pizza. This is a basic pizza dough and in the coming months, I shall be making lots of posts showing you just what to do with the dough, and some of my (and the husbands) personal favourite pizza toppings. Also, the great thing about this recipe is, it makes enough dough for 4 bases, so you can put the left over dough in the freezer so the next time you crave pizza, you can have a super tasty, and fast, home-made one.
Serves 12 (6 bases, half a pizza each)
- 500g/2 cups whole wheat plain flour
- 7g/ 1 tsp sachet of dried yeast
- 1 tsp salt
- 325ml warm water
- 2 tbsp olive oil
1) In a jug, mix the water, olive oil and yeast and let it rest for 5 minutes.
2) In a large bowl, mix the flour and salt and make a well in the middle.
3) Pour the yeast mixture into the middle of the well and mix well until you have a dough ball.
4) Transfer the dough onto a floured surface and knead for 5 minutes.
5) Place the dough ball in a floured bowl.
6) Cover with a damp cloth and leave in a warm place for around an hour so it can rise (it should double in size).
7) Remove the dough and knead again for 5 minutes. Divide the dough into 4 pieces, and either wrap them all in cling film and put in the freezer, or put one to the side to use right away and only freeze 3.
Nutritional Information – per pizza: