Description
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
- @allinsonsbread Very strong bread flour – 1Kg
- 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.
- Prep Time: 2.5 hours
- Cook Time: Overnight rise
- Category: Pizza School
- Method: Baking
- Cuisine: Italian