Welcome to Pizza School — the series where I teach you how to master pizza at home without expensive equipment. This easy batch pizza dough recipe is perfect for making delicious, airy, chewy pizzas using just five simple ingredients — no stand mixer, and no pizza oven needed!
This is the same dough I use in my video series, and it’s designed to be simple enough for beginners while still delivering incredible results. Let’s get started!
🍞 Ingredients (Makes 6 Pizzas or 2 Sheet Pans)
1kg Allinson’s Very Strong Bread Flour
20g salt
11g Allinson’s Time Saver Yeast (instant or fast-acting yeast)
840ml warm water (approx. 40°C — lukewarm)
2 tbsp extra virgin olive oil + extra for greasing
👩🍳 Step-by-Step Instructions
Step 1: Mix Dry Ingredients
In a large mixing bowl, combine the bread flour and salt. Mix well, then stir in the yeast until evenly combined.
Step 2: Prepare the Liquid
Measure out 840ml of warm water and pour it into a very large bowl. Add 2 tablespoons of olive oil.
Step 3: Combine Wet and Dry
Add the dry flour mixture to the water and oil. Use a wooden spoon or spatula to mix until a shaggy, sticky dough forms. Cover with a damp cloth and leave to rise for 30 minutes in a warm spot.
Step 4: Stretch and Fold (Twice)
Wet your hands with warm water and perform a stretch and fold: lift, stretch, and fold the dough over itself, rotating the bowl. Cover and rest for 30 minutes. Repeat once more, then rest another 30 minutes.
Step 5: Degas and Portion
The dough should now be airy and doubled in size. Gently punch it down to release excess air. Lightly grease two oven trays and a plate (for your scale).
Step 6: Divide the Dough
For individual pizzas (12–14 inches): divide into 260g–270g portions.
For sheet pan pizzas: divide into 2 large portions.
Step 7: Shape into Dough Balls
On a floured surface, stretch and fold each portion. Flip smooth side up and use your hands to form into a tight ball. A bench scraper helps here!
Step 8: Proof the Dough
Brush containers with olive oil. Place dough balls inside, cover, and rest at room temperature for 1 hour 30 minutes until doubled in size.
Step 9: Use Now or Store
Use immediately or store in the fridge for 1–5 days to develop deeper flavor. You can also freeze the dough at this stage for future pizza nights.
🔥 How to Bake the Pizza (Home Oven Tips)
Preheat your oven to 250°C / 480°F with a pizza stone or baking tray inside.
Shape the dough, top with your favorite sauce, cheese, and toppings.
Bake for 8–12 minutes or until golden and bubbling.
No pizza oven needed! Your home oven, when preheated properly, will deliver a crispy base and melty top every time.
📦 Storage Tips
Fridge: Up to 5 days in a sealed container.
Freezer: Freeze dough balls in oiled ziplock bags for up to 3 months. Thaw overnight in the fridge before using.
❓ Frequently Asked Questions
Can I use the dough right away? Yes! After the final 1.5-hour proof, your dough is ready to go. But storing overnight improves flavor and texture.
Why is my dough sticky? That’s a good sign! Sticky dough produces a light, airy pizza. Wet your hands to make shaping easier.
Do I need to knead it a lot? No kneading is required beyond the stretch and fold steps — this low-effort method still gives excellent gluten development.
Can I make this without Allinson’s flour? Yes, as long as you use very strong bread flour and instant yeast, you’ll get great results.
📺 Watch the Full Video Tutorial
See each step in action! Watch the full batch pizza dough process in my video below:
This batch pizza dough recipe is a must-have for any home cook. It’s simple, satisfying, and opens the door to authentic pizza nights in your own kitchen. Whether you’re baking for one or feeding a crowd, this dough delivers every time.
Tag your creations with #PizzaSchool and mention @prettydeliciouseats on Instagram — I love seeing your pizza masterpieces!
Batch Pizza Dough Recipe – Easy, no-mixer dough perfect for homemade pizzas. Made with strong bread flour, instant yeast, olive oil, and warm water. No pizza oven needed — bake delicious pizzas right in your home oven!
Ingredients
@allinsonsbread Time saver yeast or “instant (also called quick-rise or fast-rising) yeast” – 11 grams
Extra virgin olive oil – 2 x tablespoons + extra for greasing @filippoberio_uk
Warm water – 840ml (milliliters)
Salt- 20g
Instructions
Mix together the dry ingredients into a large bowl (flour + salt and then mix in the yeast)
Measure out 840ml of warm water (approximately 40°C). The water should be luke warm and not too hot. Pour the water into a very large bowl and add two tablespoons of olive oil.
Add the dry ingredients into the warm water and oil mixture. Use a spatula or a wooden spoon to stir until a shaggy dough forms. Cover the bowl with a warm/damp cloth and leave to rise for 30 minutes in a warm area in your house/kitchen.
Stretch and fold: after the first 30 minute rise, wet your hands with warm water and begin to stretch and fold the dough in a circular motion around the bowl. Cover the bowl with the dump kitchen towel and leave to rise for 30 minutes in a warm area. Repeat this process again and leave to rest for another 30 minutes. The dough will be sticky but don’t worry!
The dough should have doubled in size and you will see lots of air bubbles. With your hands and punch the air out of the dough. Lightly grease two large oven trays and a small plate (for your measuring scale). Pour out the dough onto one of the greased trays.
For individual 12 to 14 inch pizzas, divide the dough into 260g – 270g portions and place onto the empty tray (for large sheet pan pizzas, just divide the dough into two large pieces in total).
One by one stretch and fold the portions of dough on a floured surface. Flip over the dough, the surface should be a bit smoother on this side, then use the palm of your hand to cup and scrape the dough in circular motions to form a uniform dough ball shape. Use a bench scraper to help with this, if you have one.
Brush individual; containers (or 2 large containers for sheet pan pizzas) with extra virgin olive oil. Place the dough balls into airtight containers and leave to rest for one hour and 30 minutes. The dough should double in size.
The pizza dough is ready to use now or for the best flavor store in the fridge and use the next day. The dough can be stored in the fridge for up to 5 days. You could store the dough in the freezer at this stage.
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