Basic Pizza Base

Preparation info

  • Difficulty


  • Makes:



Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About
Preparation: 15 Minutes, Plus at Least 2 Hours Proving
Cooking: 10 Minutes


Pizza dough

  • ½ teaspoon dried active yeast (not fast-acting)
  • 350 ml (12 fl oz) warm water
  • 500 g (1 lb 2 oz/3⅓ cups) 00 (pastry) flour, plus extra for dusting
  • 1 teaspoon salt
  • olive oil, for greasing


Combine the yeast and water in a small bowl and stand for 5-10 minutes or until foamy. This is important because it means the yeast is working. If it doesn’t foam, throw it out and start again.

Put the flour and salt into the bowl of an electric mixer fitted with the dough hook. With the mixer on low speed, gradually add the yeast mixture and knead until the dough comes together into a ball and pulls away from the bowl. If necessary, add a little extra flour. Continue to knead with the dough hook for 5-7 minutes or until the dough is smooth and elastic. Lightly rub your hands and a bowl with olive oil. Shape the dough into a ball, transfer it to the bowl and turn to coat lightly in the oil, then cover with plastic wrap and refrigerate for up to 2 days. If you want to use it on the same day then leave it in a warm place to double in size: this is called proving.

If you’ve refrigerated the dough, take out the portion you want about 2-4 hours before using and let it double in size at room temperature. When you make the pizzas, knock back the dough and knead for another minute. Divide the dough into 4 pieces.