• Fresh pizza dough (Murdoch Books / © Bree Hutchins)

Fresh pizza dough that is easy to make at home.

Makes
6

Preparation

20min

Skill level

Easy
By
Average: 3.4 (17 votes)

Ingredients

  • 1 kg (2 lb 4 oz/6²⁄³ cups) unbleached, stoneground whole-wheat flour or strong bread flour
  • 550 ml (19 fl oz) water at room temperature
  • 8 g (¼ oz) fresh (compressed) yeast (to use dried yeast, see Note)
  • 20 g (¾ oz) sea salt 
  • 30 ml (1 fl oz) extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time: 50 minutes
Makes 6 x 30cm (12 inch) pizze

Place the flour and 500 ml (17 fl oz/2 cups) of the water in a mixer fitted with a dough hook attachment. Begin mixing on a low speed and keep mixing until the flour has absorbed all the water but is still not smooth. This should take only 3-4 minutes. Stop the mixer and let the dough rest in the bowl for 15–20 minutes. 

Meanwhile, dissolve the yeast in the remaining water (see Note if using dried yeast). Once the dough has rested, turn the mixer on to medium and add the dissolved yeast. Two minutes later, add the salt, mix for 2 minutes and then add the olive oil. Keep mixing until the dough is shiny and homogenous, about 6 minutes. Turn the speed up a little and mix for 2 minutes more. 

A good way to check the elasticity is right is to stretch a piece of dough and if it forms a strong, transparent membrane without breaking (similar to blowing a bubble with gum), it is ready. Let the dough sit, covered with plastic wrap, for 30 minutes in winter or 15 minutes in summer. The dough is now ready to be shaped into balls and then rested further in the refrigerator before shaping into discs (see below).

 

Place the balls on a covered non-stick tray. Make sure there is at least one ball width between each ball and the edges of the tray and that the balls don’t touch the cover. Use a fine mist water spray to hydrate the surface of the balls once they are on the tray. Let rise for 1 hour at 20–24°C (68–75°F). After resting, place in a refrigerator for at least 12 hours and up to 18 hours. The balls can sit in the refrigerator at around 4–5°C (39–41°F) for up to 3 days.

 

To shape into discs: 

  1. Once the dough has matured and tripled in size, remove from the refrigerator and leave at ambient temperature for 3–4 hours (less in summer and more in winter) before forming the bases. Choose the dough ball to be used and lightly sprinkle some flour on top and along the edges where it touches the surrounding balls.
  2. Use the bench scraper to separate the dough ball from
    its neighbours. 
  3. Lift the dough ball from the tray and turn bottom side up, revealing the bubbles. 
  4. Place the dough ball, still bottom side up, on a small mound of flour and turn it over in the flour so that both sides are covered. 
  5. Begin by using your fingers to form the cornice (border) and push the dough out, making the circle larger. 
  6. Once it has doubled in circumference, remove from the flour and place on the work surface.
  7. Keeping one hand on one side of the base, gently stretch the opposite side with the other hand and lift and slap the dough circle from side to side. This will stretch the gluten in the dough and the base will get larger and larger. 
  8. Once stretched to the desired size (our pizze are around 30 cm/12 inches in diameter), place the base back on the work surface and neaten into a circle. The pizza base is now ready to dress with the toppings and then bake.

 

Note 

• For a dried yeast dough, substitute the fresh yeast for 2 g dried (powdered) yeast. Follow the same method as above.

 

Recipe from New Pizza by Stefano Manfredi, Murdoch Books, hb, $39.99. Photography © Bree Hutchins.