Go Back
pizza topped with sliced potatoes and caramelized onions

Fool proof pizza dough

The easiest most fool proof pizza dough ever!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Proofing time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Italian, pizza
Servings 4 people
Calories 500 kcal

Ingredients
  

  • 500 g All purpose flour + more for dusting
  • 2 tsp Salt
  • 2 tbsp Olive oil + more to drizzle
  • 15 g Yeast
  • 2 tsp Sugar
  • 1½ cups Lukewarm water

Instructions
 

  • Mix the flour, salt and olive oil all together.
  • Add the yeast mixture and pulse for about 4-5 minutes. You wouldn’t need to add more water.
  • Take it out on a dusted flat surface or pastry board. Knead the dough for another 5 minutes until you have a smooth ball.
  • Drizzle a clean, HUGE bowl with oil, place the dough in, cover the pizza dough in the oil, cover with cling film and let it rise for a minimum of 2 hours. Make sure you leave your dough out in a warm place.
  • Knead the dough again and rest for 20 minutes before you start making the pie.
  • I didn’t use a rolling pin to make the pies but used my hand to stretch the dough. Cooked the pizza at 220 degree Celcius for about 15-20 minutes each until the cheese is bubbly.

Notes

1 cup is approximately 125g
Keyword pizza from scratch