Perfect Pizza Dough!


• 1kg strong white bread flour or Tipo ‘00’ flour
or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar
• 650ml lukewarm water
Makes 8-10 pizzas


Put the flour and salt into a large bowl and make a well in the centre. Add the sachets of yeast and sugar to tepid water, mix with a fork and wait for a few minutes before pouring into the bowl of flour and salt. Using a fork, stir the flour from the edge and mix into the water. When the dough comes together, using floured hands, lift it out of the bowl, pat into a ball and knead for 10 minutes.

Place the dough back in the bowl, flour the top of it and cover with cling film. Let it rest for an hour or so, then divide into balls of approximately 200g each. These can then be placed apart on a large platter, dusted with flour and covered with cling film, until ready to roll out and prepare the pizzas!