Classic Pizza Crust Dough

Our Classic Pizza Crust is crispy on the outside and still soft, light and fluffy on the inside. It’s not as thick as the Deep Pan base and not as thin as a Thin ‘n’ Crispy base.

Classic Pizza Crust Dough
Serves: Makes enough dough for 3 x 23cm (9 inch) pizzas.
  • 300g bread flour
  • ¾ cup (190 ml) warm water
  • 1 tablespoon (20ml) full-fat milk powder
  • 7 g sachet instant yeast
  • ¾ tablespoon (15ml) brown sugar
  • 2¼ tablespoons (45 ml) olive oil
  • 1 teaspoon salt
  • polenta (cornmeal), for kneading dough to shape
  1. Add milk powder, yeast, sugar, salt, olive oil and water to a large bowl; stir until combined.
  2. Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms.
  3. Place dough ball into a lightly oiled bowl, cover with cling wrap.
  4. Set aside in a warm draught free place for 30 minutes or until dough has doubled in size.
  5. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.
  6. Divide dough into 3 dough balls and set aside until required.
  7. Sprinkle a large flat surface with polenta and gently spread the dough out, with fingers, to the desired shape (do not use a rolling pin)
Make sure to knead the dough properly ; 20 minutes hand kneading, 15 minutes with a hand mixer, or 10 minutes for a stand mixer.

You need to have a very hot preheated oven (preheat for about 15 minutes)
Make sure you keep the pizza pan or pizza stone inside the oven while it is pre-heating so it is also hot.

Spray a little water inside the oven to get rid of the dry air (this is an important part of getting the crust just right).

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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