Classic Pizza Dough

The only pizza dough recipe you’ll ever need, and it couldn’t be easier to prepare. Once the dough hits the hot pizza stone, it transforms into a crispy base with a light, airy crust – the signature of a really good pizza.

Difficulty

Low

Time

105 min

Author

Kenwood

Ingredients

Servings

4

Makes

2 x 250 g dough balls or 2 x 28 cm (11”) pizzas

280 , plus extra for dusting

180 , lukewarm

5

6

, as needed, for greasing

Utensils

Baking tray, Bowl (large), KPO10.000BK, KPO10.000GY

Instructions

Step 1

Making the dough

Add flour and water into a large bowl.

Add yeast and salt to opposite sides of the bowl.

Mix well by hand until the dough begins to come together.

Transfer the dough onto a lightly floured work surface and knead lightly for 5-8 minutes until the dough is smooth and elastic.

Lightly grease the bowl and place the dough inside.

Cover the bowl with a tea towel and prove for 1 hour until doubled in size.

Step 2

Lightly flour a baking tray.

Gently knead the dough to knock out excess air.

Divide the dough into 2 equal pieces.

Shape each piece into a ball and place on the prepared baking tray.

Prove for 30 minutes until the dough has risen.

Step 3

Shaping the dough

Shape each dough ball into a disc about 28 cm (11" in diameter), ensuring there is a defined crust around the edge.

Use as desired.

 

Tip: Once your dough has been shaped into balls, it can be covered and refrigerated for up to 2 days before using. Simply remove the dough from the fridge and allow it to come up to room temperature before shaping and baking.