Good pizza dough needs a little time.
Good pizza dough needs no secret formula. It needs weighed ingredients, proper kneading and a little patience. This guide is for home use – it is not a recipe from our shop kitchen.
One simple batch for two pizzas
Mix the weighed ingredients and knead for 8–10 minutes until elastic. Cover and leave at room temperature for 90–120 minutes. A warm kitchen speeds things up; in a cool room, allow more time and look for a visible rise.
Sticky dough? Oil your hands lightly instead of adding flour straight away. Extra flour can make the result heavy. Divide the dough into two pieces, shape them into balls and let them relax for another 20–30 minutes.
- If the dough springs back while shaping, give it a few more minutes.
- Patch small tears with damp fingertips rather than force.
Stretch, don’t flatten
Press from the centre outward on a lightly floured surface, leaving the rim alone. Stretch gently or use the backs of your hands. A rolling pin removes trapped air; that can be useful, but it will not give you the same airy edge.
Sources and more baking advice
Background on dough, moisture and kitchen hygiene. The quantities and method in this article are a general guide for home baking.
