Delicious Pizza Dough
Makes 4 medium pizzas
This is my go-to pizza dough. It's the ultimate no fuss recipe, and especially good if you're entertaining because you only need to prep the toppings then chuck it in the oven for 10 minutes before its melty, golden and ready to serve. It's crispy on the bottom, fluffy on the inside, quick to cook (and eat!) - all you need is 10 minutes to mix it together then leave it overnight to proof.
2 teaspoons of dry yeast
4 1/2 cups of all-purpose flour, plus extra for dusting
1 tablespoon of salt (I use Maldon)
1 tablespoon of honey
3 tablespoons of olive oil
1 3/4 cups of water, lukewarm
In a large mixing bowl (or stand mixer with dough hook) add lukewarm water, yeast, honey and oil and give it a quick mix. Set aside for 5 minutes or until yeast is bloomed.
After 5 minutes add flour and salt to the bowl and mix well until flour is incorporated and a shaggy dough forms, about 5 minutes.
For stand mixer: In a stand mixer with the dough hook attached, set to medium speed for 10 minutes.
By hand: Lightly dust a clean chopping board or bench top with flour. Knead with your hands for at least 10 minutes (this is a good arm workout!!) stretching, folding and slapping the dough down until it is smooth and slightly shiny.
Divide dough into 4 equally sized pieces and dust with more flour. Then wrap in cling wrap and put the doughs in the fridge overnight (or at least 12 hours).
At least 1 hour before you will serve, take the dough balls out of the fridge and give them each a small knead for 30 seconds.
Let the dough rest for another hour on the bench top, to bring them to room temperature and rise a little more.
Place a pizza stone or tray in the oven and preheat to 240°C or 475°F.
Once the dough has doubled in size, stretch or roll the dough out to circles and top with your desired ingredients.
Cook for 10-15 minutes and enjoy!
Notes: Pictured here I've made a margarita pizza, a potato and rosemary one, and a salami pizza. I like to garnish with fresh basil!