home oven pizza

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!

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🍞 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

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👩‍🍳 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.

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🔥 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.

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📦 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.

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❓ 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.

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📺 Watch the Full Video Tutorial

See each step in action! Watch the full batch pizza dough process in my video below:

Episode One Pizza School – Easy Batch Pizza Dough Recipe

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🍕 Final Thoughts

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!

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