Easy Basic Pizza Dough from scratch
Recipe for easy to make Pizza Dough, for a thin crust pizza with your favourite toppings.
Prep Time25 mins
Cook Time3 mins
Resting time2 hrs
Total Time2 hrs 28 mins
Servings: 2 portions
- 1.25 cups warm water 300 ml - including 1/4 cup to proof the yeast
- 2 tablespoons warm water 30 ml - as per instructions for mixing the dough
- 1.25 teaspoons Active dry yeast or Instant dry Yeast 6.25 ml active dry yeast or 5 ml instant - or 1 teaspoon if using instant/ easy blend dried yeast (
- 1 pinch sugar
- 3 cups all purpose flour /Indian Maida flour - about 360 gms
- 1 cup wheat flour 150 gms
- 1.5 teaspoons table salt 7.5 ml - use a level tea spoon, not heaped
- 1 tablespoon olive oil 15 ml - plus extra for oiling the bowl for proofing the dough
How To Proof the Yeast
Active dry yeast needs to be checked before using, to ensure it is alive. If the yeast is not active, the pizza dough will not rise. Check ingredients above for quantities for active dry yeast or for instant yeast, depending on what you are using.
Heat water to just above lukewarm or room temperature - about 105 to 110 deg F / 40-43 deg C. Test the correctness of the temperature by (cautiously!) dipping a (clean) finger into the water - if its hot, but you can keep the finger in comfortably for a count of 6 before it becomes unbearably so, then the water is right for proofing. If its pleasantly warm, then it is not hot enough! A note of caution though - different yeasts may require different temperatures for becoming active, so best to invest in a thermometer and follow the specific recipe/yeast package instructions.
Add the yeast to a quarter cup of the water along with a pinch of sugar, and stir gently. After a few minutes some action will be visible, and after about 5 minutes some foam would have formed on the surface. In 10 minutes, the yeast would become active and ready to go. Use it immediately.
How to make Basic Pizza Dough
While the yeast is being proofed, weigh/measure the flour, oil and salt. Sift the flour with the salt so that the salt disperses in the flour. Make a well in the middle of the flour and add the rest of the warm water ie 1 cup as in the ingredients list above, oil and the yeast along with the water in which it was proofed. Stir the flour into the water.
Use your hands to mix the flour into the liquid till you get a rough dough. If the dough is very dry, add up to 2 tablespoons of warm water, a little at a time. Tip the dough onto a clean work surface and knead for about 10 minutes till the dough is smooth. The dough would initially be sticky and loose and it is meant to be like that, so try not add any more flour or if at all, add as little as possible. As you knead, the dough becomes less sticky and you can make it smooth. Shape it roughly into a ball.
Drizzle oil into a large clean bowl and turn the kneaded ball of dough in it, so that the surface is completely coated with a thin film of oil. Cover with a clean kitchen towel and leave in a warm spot for the dough to rise. The dough needs to rise to double its volume. This may take between 1 to 2 hours, maybe more if the weather is dull.
Once the dough has risen, place it on a clean work surface and knock it back by gently lifting it out the bowl, with your hands. You don't really need to punch it, just lifting it will knock most of the air out. The dough will fall back to its original size, and is now ready to be made into the Pizza base.
The dough will make 3 thin crust pizzas. Place the dough on a clean work surface and divide into 3 equal portions. The dough can be cling wrapped ( I wrap each of the 3 portions separately) and kept in the freezer for up to a week. Unwrap and bring to room temperature before using.
For recipes on baking the pizza with different toppings, please see the links in the Introduction or in the Notes below this recipe.
Dough rising times can vary between 1 hour to 2 hours or even more, depending on the climate as well as the potency and freshness of the yeast. When I make the pizza dough at home at Bangalore, the dough doubles in size in under 2 hours, if its not a dull wet day.
Similarly, the baking time varies from oven to oven. I set my oven temperature at 250 deg C and a thin crust pizza bakes in 10 - 12 minutes. Recently when I used another OTG oven where I set the temperature at 240, it took 15- 20 minutes for each Pizza to bake. Check after 10 minutes and once the edges begin to brown, remove the pizza from the oven.
For recipes for different pizza toppings, check the links below on this blog:
For the recipe for a Tomato Basil Pizza Sauce check the link on this blog: Easy Tomato Basil Sauce
- Tomato Mozzarella Pizza
- Kale And Onion Pizza