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Pizza dough

This is the dough I make most weeks, based on the recipe in Pizza modo mio by John Lanzafame. I usually double the ingredients and make 2 pizzas.


  • 100g luke warm water
  • 1 teaspoon dried yeast
  • 160g bread flour
  • 1 tablespoon olive oil
  • generous pinch of salt
  • generous pinch of sugar


  1. Combine the yeast and water and leave until bubbles start to form in the water
  2. Weigh out the flour, salt and sugar in a decent sized mixing bowl and combine
  3. Add the olive oil to the water and yeast mixture and stir to incorporate
  4. Add the water mixture to the mixing bowl and stir with a wooden bowl until all of the flour is absorbed into the dough
  5. Empty the dough from the bowl onto a lightly floured surface and knead until smooth this should take around 4-5 minutes. The dough will be initially quite wet but keep kneading and it will start to come together into a smooth ball.
  6. Put a light covering of olive oil in the mixing bowl and add the dough, rolling it around to cover it in the oil.
  7. Leave in a warm spot in the kitchen until it has increased in size by at least half, preferably until it has doubled in size
  8. You can make pizza now, or for an even better result put the dough in a sealed flour coated bag in the fridge over night. Take the dough out of the fridge 2-3 hours before you want to make pizzas the next day to let it come back to room temperature
  9. Roll the dough out or shape it by hand into the pizza size that you require. Then leave it for at least 30 minutes.
  10. Add pizza sauce, cheese and toppings and bake in a very hot oven for 5-7 minutes