Nici Wickes’ best ever pizza dough recipe

Dough balls ready to be rolled over table for making pizza

Ain’t no party like a pizza party! Nici Wickes shares her tried and tested recipe for the best ever pizza base.

Makes 3 large or 5 medium-sized thin-crust bases

Ingredients

1 cup warm water

1 teaspoon sugar

2 teaspoons instant yeast granules

2 tablespoons olive oil

3 cups high-grade flour

1 teaspoon salt

Method

  1. In the bowl of a mixer – or a large bowl if kneading by hand – add warm water and sugar and stir to dissolve the sugar.
  2. Sprinkle over yeast and let sit for 5-7 minutes, until very frothy.
  3. Add the olive oil, flour and salt and knead on low speed with the dough-hook attachment until it comes together.
  4. Increase speed to medium and knead for about five minutes or until you have a smooth, elastic dough. If doing by hand, mix initially with a butter knife, then turn out onto a lightly floured bench and knead with a light hand until dough is smooth and elastic, about 10 minutes, adding flour if it becomes sticky.
  5. Place dough into an oiled bowl, cover with a damp tea towel and leave in a warm place until doubled in size, about 1.5 hours.
  6. Gently turn out dough and divide into 3-5 pieces.
  7. Shape each into a ball, dust with flour and rest for about 20 minutes, until ready to make pizza.
  8. Roll out into desired shape and place on lightly oiled pizza tins or baking trays.
  9. Add toppings of your choice and always bake at a very high heat (240-250°C), for 10-12 minutes.

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