Classic Pizza Dough

The dough every backyard pizzeria starts with, four ingredients, one slow rise, and a crust with a proper char by the time it hits the peel.

Ingredients

Pizza Dough — Serves 2 Bases

Prep 20 min Rise 60–90 min

Makes two 30cm bases. Dough keeps in the fridge for 24 hours, or freezes well after the first rise.

10 min

Mix yeast, warm water, and sugar in a jug. Let it sit until foamy — this tells you the yeast is alive and working.

3 min

Add olive oil, salt, and flour to the yeast mixture. Stir until it comes together into a shaggy dough.

8–10 min

Turn out onto a floured surface and knead by hand until smooth, elastic, and springs back when pressed.

1–1.5 hrs

Place in an oiled bowl, cover, and leave somewhere warm until doubled in size.

10–12 min

Stretch, top as you like, and slide into your outdoor pizza oven between 350–400°C until the crust is blistered and golden.