We’ve made our pizza dough with fast action yeast, for those who want delicious pizza without the wait.
This simple dough recipe can be used to make deep-dish, thin-crust, stuffed crust or fluffy Neapolitan pizza, depending on how you roll it out and prepare it. It’s the simple Italian recipe that’s been around since at least the Bronze Age, made of flour and water with a sprinkle of salt. To bring this homemade version of the classic dish to life, all you need to do after making the base is add the tomato sauce, mozzarella cheese and your favourite toppings.
- 500g strong white bread flour or 00 Italian flour, plus extra for dusting
- 2tsp fast action yeast
- 2tbsp olive oil
- 2-3 tsp salt
- 300ml tepid water
Topping for 1 pizza:
- 1 tbsp cherry tomato pasta sauce
- ½ball mozzarella, torn
- 4 artichokes, in oil
- Handful sunblushed tomatoes
- 3 slices Parma ham
- Handful fresh basil leaves
- In a food processor, whiz together flour, yeast, olive oil, salt and water, until just combined.
- Knead the dough on a floured worktop for 5 minutes, until dough is smooth and elastic. Transfer to an oiled bowl, cover with a sheet of oiled cling film and set aside until doubled in size (this will take around 45 minutes).
- Heat oven to 230C, gas 8. Divide the dough into 4. Flour your work surface and using a rolling pin and your hands, roll a piece of dough into a circle. (The bigger you go the thinner your crust).
- Transfer each pizza base to a floured baking sheet.
- Spread with 1tbsp tomato sauce and your chosen toppings. Bake for 10 minutes.
Tips for making pizza dough:
For a thick pizza dough crust, roll it out to 8-inches across and for a thin crust, roll out the rough into a 12-inch circle. To get the stuffed crust at home, place cheese batons around the edge of the pizza base at about 1 inch in from the edge. Fold the dough over the top of the cheese and press it down.
Bake in the oven on a pizza stone instead of a baking tray. It will mimic the effect of a pizza oven and make sure your pizza comes out crispy on the bottom every time.
If you’d like to be more adventurous with your choice of pizza toppings, take a look at these recipes:
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Jessica Dady is Food Editor at GoodTo and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodTo, Jessica has had the privilege of working alongside Future’s Test Kitchen to create how-to videos exclusively for GoodtoEat - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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