Pizza Dough

Name: Pizza Dough
Yield: Makes five 25 cm/10 in bases
Ingredients: 10 g /¼ oz fresh yeast; 270 ml /9½ fl oz /1 scant cup warm water; 450 g /1 lb/4 cups strong white bread flour; 5 ml /1 tsp salt; 30 ml /2 tbsp olive oil

Preparation info

Makes
five
25 cm 10 in bases

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

This is a very straightforward dough, which makes five or six thin, crispy pizzas with a diameter of 30cm/12in. Use this basic dough for all the recipes in this chapter. If you don’t want to use all of the pizza dough at one time, roll out and par-bake the rest to make pizza bases for future use — they are easy to stack and freeze like this.