RecipesClassic Pizza Dough
Hand kneading dough

Classic Pizza Dough


  • 1 kg white bread flour or Tipo ’00’ flour , or 800g strong white bread flour or Tipo ’00’ flour, plus 200g finely ground semolina flour
  • 1 teaspoon fine sea salt
  • 2 x 7 g dried yeast sachets
  • 1 tablespoon golden caster sugar
  • 4 tablespoons extra virgin olive oil

This will make 8 thin pizza bases, perfect for any pizza night!

Steps 1 & 2

Sieve your flour or flours with the salt on to a clean surface and make a well in the middle. You can also do this in a large bowl

Mix your Yeast, Sugar & Olive oil in a suitable jug with lukewarm water. Leave this for a few minutes, then pour in to the well.

Steps 3 & 4

Now for the tricky bit! 

Best tool for the job, a fork! Start to slowly bring the flour in to the water in the middle of your well. making sure to swirl the liquid. Keep mixing and drawing the flower in to the middle. Once everything starts to come together, start working the dough with your hands, just make sure they are clean and floured. You will want to kneed the dough until smooth and it becomes springy.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Steps 5 & 6

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.

If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Tips and advice:

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

Credit – Jamie Oliver – Pizza Dough Recipe

What next? try our tomato sauce recipe.


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