Classic Pizza Dough

Name: Classic Pizza Dough
Ingredients: 280 g strong white bread flour, plus extra for dusting; 180 g water, lukewarm; 5 g instant yeast; 6 g fine sea salt; olive oil, as needed, for greasing

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

This recipe is prepared with:

Products

My Pizzeria Black Pizza Oven KP010.000BK

Ingredients

Servings

Makes

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

280 g strong white bread flour, plus extra for dusting

180 g water, lukewarm

5 g instant yeast

6 g fine sea salt

olive oil, 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.

You can also prepare this recipe* with:

Products

My Pizzeria Storm Blue Pizza Oven KPO10.000GY