The RecipeTin Eats’ pizza dough recipe has landed! An easy pizza crust that makes an exceptional homemade pizza – puffy crust with a chewy, flavourful crumb inside. Enough structure to pick up, but not thin and stiff like a cracker.
5 minutes kneaded by hand or 40 seconds flat using a food processor. Top with anything your heart desires – see our Pizza Sauce and favourite pizza toppings! No yeast? No worries – use my Secret No Yeast Pizza Dough.
Pizza Dough recipe
This is the RecipeTin Eats’ family pizza dough recipe. It’s a rare thing when the entire RTE family agrees on something to do with food. So when I tell you that we all agree this is the best pizza crust recipe, that means something!
It makes a homemade pizza crust like you get from your favourite wood fired Italian pizza place. Puffy edges that are slightly crispy on the outside, but chewy and moist like Artisan bread on the inside.
The base gets crispy enough so each slice has just enough structure to pick it up with one hand, rather than being a sloppy mess. But it still has that slight bend on the end, so you know the base of the crust is not dry and stiff like a cracker, nor paper thin.
See? Prawn pizza evidence! (Recipe here)
How to make homemade pizza – 3 easy steps
Make dough & Rise 1 – make the dough, Rise #1 for 1 – 2 hours;
Balls & Rise 2 – form 3 balls, then do Rise #2 for 1 hour;
Top & bake – Stretch out to make pizza crust, spread with sauce, toppings of choice, bake 10 minutes!
Useful tip: The dough can be made ahead up to 5 days. And it can sit around for hours once the individual pizza balls are formed. So don’t fret about getting the timing exactly right!
What you need for pizza dough
Here’s what you need to make pizza dough:
Yeast – instant / rapid rise yeast is what I use because it makes the dough rise faster and eliminates the need to dissolve yeast in water. However, the recipe includes directions for active dry yeast too (ie ordinary yeast powder);
Bread – While plain/all purpose flour will work just fine, the best flour for pizza dough is bread flour or pizza flour which are high protein flours. It makes the crust chewier and creates big holes just like you get from your favourite Italian pizza shops – see photo below. I wouldn’t make a special trip to get bread flour just to make pizzas. But if you are menu planning, then seek it out!
Sugar – helps the dough rise and brown the crust;
Salt – nobody likes a bland, flavourless pizza crust!
Warm water – yeast loves warmth so it helps the dough rise faster;
Olive oil – required to keep the crust tender and moist inside when making pizza in home ovens. Traditional Neapolitan-style Italian pizza dough doesn’t have oil, but that’s because pizzas cook in just a few minutes in fiercely hot pizza ovens that reach 400°C/750°F. Home ovens will max out at about 275°C/530°F or less = longer to bake = crust dries out unless we use oil.
Part 1: How to make pizza dough
It. Is. EASY! And so many options:
Hand knead – 5 minutes
Standmixer – 3 minutes
Food processor – 40 seconds (yes, really!)
Mix flour, yeast, salt and sugar, then mix in water and oil;
It will come together into a rough dough that leaves the bowl pretty clean;
Scrape out onto a floured work surface and bring it together into a ball; then
Knead for 5 minutes using your hand or 3 minutes in a stand mixer (see next section for food processor).
This is what the dough looks like before and after kneading. It doesn’t need to be completely smooth like some bread doughs.
40 Second Pizza Dough – food processor
After years of hand kneading, I’ve discovered in recent weeks that it can be made in a food processor in less than a minute. End result is exactly the same!
The trick is to pour the water in gradually while the motor is running, then just blitz for 30 seconds to develop the gluten (instead of 5 minutes of hand kneading). Unless you have a very large food processor, the dough will not turn into a neat ball inside the food processor – and that’s fine, it’s still kneaded.
Also, the dough pulls away from the edges and blade so the food processor is easy to clean, which makes this method even more appealing!
Dough Rise # 1
After the dough has been kneaded using your method of choice, it’s time to let it rise.
Drizzle the same bowl with olive oil, then put the dough in;
Cover with cling wrap and rise 1 hour in warm place. Once the dough has risen, use immediately or refrigerate up to 5 days for even better flavour!
Optional: Fridge up to 5 days = extra flavour!
The beauty of this dough is that it’s fantastic made and cooked right now, but it’s better tomorrow and even better on day 5! This is because dough develops more flavour over time.
Typically, I make pizza dough the night before, leave it overnight then make it the next day.
Just put the bowl in the fridge with the puffy dough in it, don’t punch it down and deflate. The dough may rise a little bit more in the fridge. If it deflates, that’s ok too.
It can also be frozen. Directions provided for fridge and freezer in the recipe.
Part 2: Forming balls
If you refrigerated your dough, take the bowl out of the fridge then immediately proceed with these steps starting with cold dough.
Scrape dough out of bowl;
Shape into a log, knocking out all the air, and cut into 3 equal pieces;
Tuck the sides of the dough underneath, money-bag style;
This stretches the dough on one side so you have a smooth surface;
Place on a tray, then cover with a damp tea towel;
Rise for 1 hour in a warm place until almost doubled in size. If your dough was in the fridge, this will take 3 – 4 hours (because the dough needs to come to room temperature first before it will start to rise).
After the balls have risen, you can leave them sitting around like that for up to 5 hours in a cooler room (so they don’t continue rising – if they rise way too much eg 3x or more, it won’t rise in the oven). Just make sure to keep covered with a damp tea towel so they don’t dry out.
Part 3: Stretch pizza base
There’s many ways to stretch dough to make the pizza base and they all work just fine, just remember these 2 golden rules:
Don’t handle the edges so you don’t knock the air out = authentic puffy edges
Use a light touch – if you flatten the dough to death you’ll end up with a dry, super crisp crust. Pizza dough should be stretched, pulled and pushed outwards as opposed to flattening down like when rolling out pie crusts.
Do not stress about forming perfect bases. Patch tears with extra dough. Wonky and bumpy = hidden once baked. Rustic = authentic!
I typically use this easy stretch-on-counter method:
Use fingers to flatten puffy dough dome and stretch it out slightly. I never press down or pinch the edges;
Once you flatten with your fingers / palm, then start using your hands to stretch and pull the dough to make it larger, rotating as you go, until it’s almost about 25cm / 10″ wide;
Drag onto pizza pan, then continue to shape, pulling right to the edge of the pan.
Part 4: The Sauce
Here are our Pizza Sauce recipes. We have three versions:
Cooked down pizza sauce using canned tomato, simmered to cook out water and thicken, then cooled prior to using.
Almost-instant pizza sauce made using tomato paste. I use this one the most because there’s a slight tang that cuts through the richness of the toppings, with salt and sugar added for balance. Plus, it takes seconds to make!
An “in-between” pizza sauce that gains freshness from passata, a hit of tomato paste for some intensity, but without the hassle of any cooking.
Supreme and other pizzas with salty meat toppings are a good example of the type of pizzas that are ideal to make using the Instant Pizza Sauce because the slight sourness from the tomato paste balances out the strong flavoured toppings.
Part 5: Toppings – don’t be greedy!
See the RecipeTin Eats Pizza Toppings menu for recipes for our favourite pizzas.
You can top pizzas with anything your heart desires, but the key thing to remember is this: LESS IS MORE!
Pizza bases like this are not built for fully loading with toppings. It weighs down the dough, prevents the crust from rising, the centre of the pizza ends up soggy and it will be sloppy when you pick it up.
I’m the biggest offender of being greedy with toppings – and I always regret it. So this lecture is really for me!
Useful tip: use freshly shredded cheese rather than store bought which is cut thicker so it’s heavier, so you need more to cover the pizza which weighs the crust down.
Part 6: Baking
Pizza stone > pizza pan with holes > baking sheet.
I use a pizza pan with holes in it 99% of the time for sheer convenience. The holes lets the heat have direct contact with most of the base which makes it crisper than using a normal baking tray, and it’s less fussy to use than a baking stone.
If you use a baking stone, you need to assemble the pizza on a paddle, then slide it onto the preheated stone. (See recipe notes for directions)
Pro tip: look for pizza pans with extra large holes. Holes = crispier base!
If you use a knife and fork to eat pizza, I’m afraid we can’t be friends…. 😂
Hands all the way. You won’t have grease running down your elbows because they’re homemade so we use a fraction of the oil of Dominos and Pizza Hut. Which, to my logic, means we can have MORE with LESS GUILT.
Parbake make-ahead pizza bases
The pizza bases can be par-baked then stashed in the freezer for handy pizza-on-demand! Just stretch out the pizza bases per this recipe, and bake for just 2 minutes at 275°C/530°F (all oven types), or as high as your oven will go if it won’t go that high.
The pizza bases will be pale and just cooked through in the centre which is what you want. Remove from hot trays onto cooling racks, then wrap in cling wrap and freeze. (Or refrigerate only overnight)
To use, thaw (about 2 hours on counter, or half a day in fridge), top, then bake 10 minutes at temp per recipe.
Note: Freezing straight away is key to keeping the bases fresh, it will keep for a few months and be fresh once thawed as long as it’s properly wrapped or better yet, also in an airtight container. If you refrigerate, it’s fine the next day but noticeably drier the day after that.
Best way to reheat leftover pizza
If you’ve got leftovers, the microwave is always there for emergencies – though you know it’s going to mean a soft crust. The best way is to use a covered skillet – this makes the crust crisp again whilst also reheating the top. The other way is covered on a baking tray in the oven.
And of course, there’s cold pizza, eaten straight from the fridge. I’m not a cold pizza gal, but I won’t judge. Because I truly believe to my very core that no one should tell you how you should or should not take your pizza. Do as you please! – Nagi x
Watch how to make it
Here’s the recipe video to knead the dough by hand. See below for the 40 second food processor method. (PS Accidentally left out sugar, oops!)
And here’s the recipe video for the 40 second pizza dough. After the dough is made, the steps are exactly the same and the pizza crust comes out exactly the same!
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Pizza Dough recipe
Ingredients
- 600g (4 cups) bread flour or pizza flour (or plain/all purpose) (Note 1)
- 2 tsp (6g) rapid rise or instant yeast (Note 2)
- 2.5 tsp (15g) salt , kosher / cooking salt (Note 3)
- 4 tsp (20g) white sugar
- 4 tbsp extra virgin olive oil
- 330 ml (1 1/3 cups) warm tap water (330g, Note 4)
For Working:
- 1 tbsp Extra Flour
- 2 tsp Extra Olive Oil
Toppings
- 130g / 1 1/3 cups mozzarella cheese, freshly grated per pizza, (Note 8)
- 1/4 cup pizza sauce per pizza
- Toppings of choice
Instructions
Dough:
- Mix dry: Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon.
- Add wet: Make a well in the centre. Pour in oil and water. Mix to bring together so it comes away from the side of the bowl.
- Knead 5 minutes: Sprinkle work surface with 1/2 the Extra Flour. Scrape dough out of bowl. Bring together into a ball then knead for 5 minutes until pretty smooth (see video for Before v After, Note 5). Shape dough into a ball.
Rise #1:
- Drizzle large bowl with Extra Olive Oil (can use same bowl).
- Place dough in, turn over and rub top with oil.
- Cover with cling wrap, then put in a warm place for 1 – 2 hours until it doubles in size. (Rise #1)
Optional fridge – flavour development:
- After rising, refrigerate bowl with dough for up to 5 days (do not punch down). Flavour gets better with time. (Note 7)
Form small balls, Rise #2:
- Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process.
- Cut into 3 equal portions (330g / 11.6 oz each) – one for each pizza base.
- For each dough portion, shape into a ball, tuck the sides under, money-bag style, so you have a smooth surface.
- Place balls, smooth side up, on a large tray – 5cm / 2" from edge of tray, 10cm / 4" from each other.
- Sprinkle balls with a touch of flour and lightly rub to coat surface (so they don't stick to tea towel). Cover balls with lightly damp tea towel. Alternatively, cover loosely with a sheet of baking paper then seal tray with cling wrap, ensuring the dough balls have plenty of space to rise under the cling wrap.
- Leave in warm place 1 hour until almost double in size. (If fridge-cold, this will take 3 – 4 hours).
Stretch pizza base:
- Preheat oven to 275°C / 530°F, or as high as it will go. Put shelf in top third of oven.
- Sprinkle work surface with 1/2 tbsp flour. Place one dough ball on top.
- Without touching the edges, use finger tips and back of fingers to deflate dough gently and spread out into a 20cm/8" round. Then use your fingers and palms to stretch the dough, working around the circle, until it's almost the size of a 30cm / 12" pizza pan.
- Drag onto the pizza pan (or paddle if cooking on pizza stone, Note 8). Then finish stretching it to fill the pan. Neaten up the shape so it's as perfectly round and uniform as possible – the shape you have now is the shape it will bake to! Leave 1 cm / 1/3" of the edge untouched as much as possible (for puffy crusts!).
Topping / Cooking (work quickly!):
- Spread with 1/4 cup pizza sauce, 130g / 1 1/3 cups freshly grated mozzarella, then toppings of choice (see Topping recipes here).
- Bake 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted and has some golden spots.
- Cut into wedges, serve immediately!!
- Repeat process for remaining balls to make two more pizzas.
Recipe Notes:
- Mozzarella is the most commonly used. It melts well, gets nice golden spots, and has a fairly neutral flavour so you don’t have overly salty toppings when you add bacon, pepperoni etc.
- To up the flavour, add a mix other cheeses with more flavour that melts well, such as Monterey Jack, Cheddar (don’t use too much, it’s greasy), fontina, gruyere, provolone, Swiss cheese.
- Buffalo mozzarella is used for Margherita pizza, see recipe here.
- Blue Cheese is used for Quattro Formaggio (4 Cheese Pizza) along with provolone, parmesan and mozzarella (and it’s fabulous! Recipe here)
- Emergency – pizza on paper towels, microwave reheat. Soggy base, but does the job!
- Stove – pizza in dry skillet over medium high heat, lid on to warm the top (3 – 5 minutes). Crispy base!
- Oven – pizza on tray covered loosely with foil. 7 minutes at 180°C/350F. Crispy base!
HOMEMADE PIZZA TIPS
- Forgiving dough – if you use weights listed, dough should be perfect. But if too sticky, just use more flour when kneading. Too dry, sprinkle with water. Takes hours longer to rise? That’s fine too. Rises way too quickly, not ready to cook? No worries, put it somewhere cold (fridge, bathroom) to slow/stop the rise.
- Practical Timing – dough rising time can be temperamental depending on humidity, kitchen warmth etc. Best to start earlier in day, and get to Rise #2. Once Rise #2 has been done, the puffed up balls ready for stretching into pizza bases can sit around for up to 5 hours in a COOL room (to stop rising further). Just make sure you keep them covered with a damp tea towel (and dusted with flour so they don’t stick to tea towel) so they don’t dry out. Cling wrap on top would be extra insurance policy.
- Uneven base – don’t fret about your base looking uneven or even if you tear a hole in it – just patch it up. Once cooked and the dough puffs up, everything evens out – and anyway, the “rustic” look is in! And with practice, you will get better stretching base out evenly.
- Rolling pin not the best – it will knock the air out of the dough, and the crust will be crisper as it won’t rise as well.
- Toppings (see here for recipes) – don’t load up too much and don’t use too many “wet” ingredients on the one pizza. Too much toppings = weighs down crust, makes centre soggy.
- Pizza sauce – same as toppings, use less (I use 1/4 cup). 1/2 cup that some recipes call for is way too much – will make your pizza soggy.
- FRESHLY GRATED mozzarella cheese – is best for max surface area coverage and best melt. Store bought grated cheese is bigger pieces, so you need more to get the same coverage = thicker layer of cheese = weighs down the crust.
- Cook immediately once you stretch the pizza base, transfer to pizza pan, top & cook immediately. Don’t leave it sitting around even for 5 minutes, sweats underneath = soggy base.
Nutrition per slice of pizza (assuming pizza cut into 8), base only ie excludes pizza sauce and toppings.
Nutrition Information:
40 Second Pizza Dough
Below is the recipe for the same pizza dough recipe made in a food processor in 40 seconds flat! A fairly recent discovery that our pizza dough recipe we’ve been making by hand for years works 100% perfectly in a fraction of the time using a food processor!
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40 Second Pizza Dough – Food Processor
Ingredients
- 600g (4 cups) bread flour , or plain/all purpose (Note 1)
- 2 tsp (6g) rapid rise or instant yeast (Note 2)
- 2 tsp (12g) salt , kosher / cooking salt (Note 3)
- 4 tsp (20g) white sugar
- 4 tbsp extra virgin olive oil
- 375 ml (1 1/2 cups) warm tap water (375g, Note 4)
For Bowl:
- 2 tsp Extra Olive Oil
Instructions
- Fit food processor with dough blade, if you have one.
- Place flour, yeast, sugar and salt in large food processor (8 cups/2L+). Pulse twice.
- With motor on low, pour oil in quickly. Then pour water in slowly over 10 seconds.
- Continue blitzing for 30 seconds – dough will come together, but won’t be a neat ball (that’s ok).
- Take dough out and shape into a ball.
- Follow recipe above for Rise #1, shaping, cooking etc – this dough is exactly the same as the above dough.
Recipe Notes:
Life of Dozer
I’m surprised the pizza was still there when I turned around.
What temperature do you cook the pizza for and for how long? The instructions are thorough and unless I’ve missed it, I can’t see any tips on oven temperature (preheating) or how long
Hi Liz – See Step 1 under the section of the recipe marked “Stretch Pizza Base”. There is a jump button called “Recipe” at the top of every page on my website that takes you straight to the printable recipe when you click on it. N x
Used this recipe for wood-fired pizza. We have a kitchenaid, so used the recipe “as is”, with a three minute kneading time. To be clear, we used exactly the quantities of flour, salt, everything written here.
Best pizza crusts we’ve made. Crisped up well on the bottom, a bit fluffy, not too thick. Thank you, Nagi.
Hello Nagi.
Thanks for this recipe. I tried the food processor ingredients but the dough turned out too sticky. So I had to add more flour. I noticed that the 40 second recipe asked for 375ml of water compared to the 1st recipe which only asked 330ml. Is this normal?
Thanks for your help.
Lourdes
Me too Lourdes. I followed the processor recipe exactly and ended up having to add roughly another 1/2 to 3/4 cup flour to bring it together. It seems to be rising but we will see when I cook the pizzas tonight 🤨
I have been making homemade pizza for years. And so I was excited to try this. The first one I made the same night. The next I waited 3 days and made another one. And may I just say this is the absolute best crust we have ever made. My family remarked over and over ” This really is the best pizza you ever made”. That was enough for me. Thank you so much for sharing!!
Great recipe, Pizza gets better every time I make it. My family loves it. We have not ordered out in a month since I started making my own. Made garlic sticks as well with cheese. Tks
Way too salty! I love every recipe from this site but this one was a downer on my family saturday feast
Sure you used only 2 teaspoons salt???!!! That’s no much for 600g / 4 cups of flour!! N x
I’ve tried making the dough twice now, and both times the dough ends up too dry/tough, the point where I can barely knead it and it hardly rises. My yeast is brand new. I weigh everything out. The only thing I can think of is that I’m using AP flour instead of bread flour. Are you certain the recipe works with AP flour?
I’ve used all purpose flour and it works just the same!!
Are you using rapid rise yeast? If not, there’s a note about using active dry yeast, and you don’t want the water too hot!
Thanks for the tip! Yes, I’m using dry yeast, but my water temp was fine.
From what I can tell, the measurements on the recipe are off, but I don’t see how that can be when no one else is having issues. But it states 4 cups of flour, or 600 g, except a cup of flour is 120-129 g, meaning it should be about 500g of flour. Just to test it out, I made the dough again tonight using only 500g and it turned out great. No idea why it says 600g, and I’m surprised it seems to work for everyone else.
It also depends on the humidity you’re in. For instance, I’m in CO so high altitude …usually entails I need more water and so forth. This recipe is perfect 🙂 good luck
Hello there!
I was wondering if you (or anyone) has tried making 1 large, square pizza with the full dough?! Rather than cutting into 3 crusts… I’m assuming this should work the same… rise 1, fridge development (full dough ball), rise 2 – maybe longer time to rise – but as long as the dough gets stretched the same thickness should work, no?
Any tips for 1 large pizza with the full recipe?!
Thanks!!
Just excellent. Again. I made a pepperoni/mushroom/red pepper, ham/pineapple, and a green pizza with pesto for the sauce with broccoli and arugula (lightly steamed first). I need more practice with the stretching, but I’ll definitely get it because this is a keeper. I baked on a pizza stone at 500 F – 8 mins was pretty perfect for the time. Thanks Nagi (again) and Happy New Year.
Nagi – 600g of flour is 5 cups, not 4. Please correct the recipe to reduce confusion.
Thank you Dave…I thought the same thing about the gram amount 4 cups is 480g by King Arthur’s Flour ! 🙂 120g per cup flour😉
Hi David,
You’ve found your way to the website of an Australian. One metric cup of flour is 150g, standard, which makes 4 cups.
Please correct your comment to reduce the risk that we think Americans don’t know other countries and measurements exist 😀
Thanks, Dave. After reading your comment I changed the amount of flour to 500g and the recipe finally worked.
I mean, you can visit basically any baking site and look up measurements. A cup of AP flour is 120-129 g. For bread or pizza flour it’s slightly less. Even if a “fluffed” cup is 150g, that’s still really confusing considering every other recipe I’ve ever come across uses the standard 125g/cup.
Yes, very arrogant and silly of Dave.
Dave could you sound anymore rude? I’m pretty sure of all people, Nagi knows what she’s doing. Perhaps you should apologise?
Hi David! Actually, 1 cup (250ml) of flour that has been fluffed is 150g flat using metric cups. But recipe works just fine with cups and teaspoons too (US and Australian), I checked with both 🙂 N x
I’ve used this recipe before and it was a massive hit with the family, I am making it again today for kids and partners lunches at school/work. I was wondering can I use gluten free flour in this as we are trying to reduce the amount of gluten in my sons diet, I want to make up a few pizza bases for meals for him
Hi Nagi,
If using a pizza oven, would you still recommend the pizza trays with holes as opposed to a pizza stone? I feel like the tray would be a lot less hassle getting the pizzas in/out of the oven but not sure if I would get the same result? Would be curious to know your thoughts before buying some trays.
Thank you
Hi Nagi,
I followed the recipe but my dough is not tacky and needs extra effort to knead it. I’m currently on the process of raising the dough so I don’t know how it’s gonna turn out. I’m worried it’s not soft and easy to spread out on the pan.What did I do wrong with this recipe?
Hi Carol & Nagi, I made this recipe tonight and the dough was drier and stiffer than a lot of the breads that I’ve been making, but it came out beautifully. I would recommend looking at how the dough ball is once you are done with kneading and shaping. I did partial knead by stand mixer and part by hand. After stage 1, I thought there might have been too much flour, but the end result was the perfect texture and rose beautifully at the outer edge, while having the right amount of crust under the toppings.
On a side note, I put one ball in the fridge for later this week and baked 2 pizzas tonight. I baked one in a cast iron skillet and one on a pizza stone. Both my husband and I preferred the cast iron pan, but only marginally so.
Thank you, Nagi, for a great recipe!
Hi Carol – I’m not sure. Did you weigh the flour? If the dough is too stiff it could be too much flour. N x
Nagi, great recipe and terrific step by step with explanations and photos. Thank you! It was really helpful because I usually mess up one small step in making pizza dough and you can always tell at the end. Two questions … (1) after the first rise, I rolled the dough into a log and cut into two halves – making three small pizzas with the first half that night after the phase two rise, and then placing the second half immediately in the refrigerator in a lightly oiled bowl covered with cling wrap. After two days, I pulled out the refrigerated dough and rolled it into a log to cut into two medium sized pizzas. Was that a mistake? I’m worried that I forced the air out and even after hours of rising at room temperature, the pizza wasn’t as airy and fluffy as the first half. (2) the refrigerated dough seemed to dry out when it was rising in phase two (under a damp towel at first, then loosely covered by cling wrap for over three hours). Any recommendations?
It could be a few things, Adam. As per the recipe, once the dough has been refrigerated you don’t punch it down. Just gently shape it into balls then leave it to rise. The refrigerator is a very drying environment so your refrigerated dough could have dried out if not fully covered under plastic. N x
Nagiさん – Can’t tell you how lovely it was to have you holding my hand through my first time making pizza dough. I made it for my granddaughter’s third birthday party, so pretty high stakes! (^-^) It was fabulous!
Whew! Pizza for the kids – tough critics! Glad it passed the test!! N x 😂
Well! Because I’d bought an electric pizza cooker ($20 off at Coles, one of their ‘special buys’ and I’d always wanted one) I just had to make pizza to try out my new toy! Your recipe was top of my list Nagi! Wanted to make only half the recipe, in my giddy haste miscalculated and used the full amount of water in my teeny tiny food processor, so sloppy mess, oh poop! realized what I’d done, dumped the lot into a bowl, added the rest of the ingredients, mixed it a bit by hand, processor was dirty anyway so dropped blobs in there to mix them and then quickly kneaded all the blobs together. Absolutely total screw up but still the BEST pizza base EVER! Hubby has now fully endorsed my purchase and the rest of the dough will get used this week in a far more calm manner! Thanks for the recipe -it’s a keeper!!
Oh Margret well done rescuing that one! Stuff like that happens to me all the time! N x
I bake bread regularly but never tackled pizza bases. Turned out great and I love that I have 2 in the freezer, ready to go! Thanks again Nagi.
Cant wait to try this pizza.
I have to say all your recipes i have tried are great.
Keep up the good work..
Hi Nagi,
This is our families go to recipe for Friday night pizza now. Was just thinking of making a dessert pizza. Have you every tried it? Would you change any ingredients in the base? Or keep the same?
Forgot to rate the recipe with my comment! Told you, it is my first time!
Thank you Maria! So glad you enjoyed it! N x
Hi Nagi. I’ve emailed you before but this is my first time to post a comment. You are now my go-to site if I want to learn about a recipe. I tell you, i find your recipes fool proof! That said, I feel ungrateful for waiting this long to let you and your website followers know about it. I made your pizza dough today and it was very easy to stretch and it cooked beautifully. I received lots of compliments on the pizzas but it is you who deserve them first and foremost! Dozer the taste tester second. 🙂
Good luck on the cookbook. I look forward to owning a copy and recommending it to friends. Thank you, Nagi!