Pizza Dough


Dried Active Yeast (1 sachet (7grams)) or about 2 teaspoons
2 teaspoons of salt
2 teaspoons of sugar
200 ml warm water
4 teaspoons of olive oil
320 grams of plain all purpose flour


Mix salt, sugar, water, and yeast in mixing bowl until combined. Gradually mix in olive oil and then leave in a warm place until the mixture gets a nice foamy top (about 10 minutes).

Sift flour and add to the mixture and kneed until dough is no longer sticky. Add more sifted flour if you need.

Put 1 tablespoon of olive oil in large bowl and swish around to coat bowl. Roll the dough around bowl and then cover with clean towel for 1 ½ hours or until dough has doubled in size. Press the dough down to expel air.

Cut up dough to make 3 thin pizzas.

Sift a bit of flour on prep table and press down dough flat and sift just a small bit of flour on dough. Roll dough into circular shape. Once dough has been rolled out pick up and drape over both fist and use fist to continue stretching dough out (working fists away from each other). If you are feeling good about yourself give a try at throwing dough in the air and catching it on your fists. (Upward momentum with arms and spin fists and work them apart as pushing hands up) This is not hard to master and you will be sure to impress your friends and this does make pizza dough a better

You are now ready to make your pizza…. Please see our pizza recipes from here.


Helpful to have a good food scale. 320 grams of flour is about 2 ½ cups. Warm water is most effective in getting the yeast to activate. Hot water out of most taps will do. Dough can be kept in the fridge for a couple of days and just double or halve the recipe depending on how many pizzas you plan to make. Always a good idea to make enough for a couple extra pizzas when you are first getting started or cooking for a group in case you don’t get them quite right the first time.

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