Pizza Dough

Ingredients

• 500g Strong white or "00" flour
• 5g dried yeast
• 10g salt
• 22ml olive oil
• 45ml warm milk
• 260ml warm water

Considerations

• The ideal ambient temperature for proofing this dough is around 24°C. At this temperature, yeast activates at a steady and predictable rate. If your kitchen is cooler, you’ll need to allow extra time for the dough to rise.
• Warm milk and water should be around 30-40°C. Much hotter than 40°C and the yeast may ferment too quickly for this recipe. At temperatures above 50–55°C, yeast cells will begin to die.
• You’ll notice in the method that we don’t knead the dough for very long. This is deliberate — it’s a careful balance: you need to knead it enough to develop the gluten (which gives structure and elasticity), but not so much that it creates excess density or chewiness, which can lead to a hard crust and base.
• We also avoid dusting surfaces, hands, or trays with flour. Instead, we use a little olive oil to handle the dough. This helps keep hydration levels high and prevents the crust from drying out or toughening.
• We keep the rolling pin in the drawer and use our hands to shape the dough. A rolling pin would press out the gas bubbles created during fermentation, which are essential for an airy, soft texture — especially in the crust.

Method

1. In a large bowl, mix together the flour, yeast, and salt.
2. Stir in the olive oil and warm milk.
3. Gradually add the warm water, mixing well to form a soft, slightly sticky dough.
4. Lightly oil your work surface and hands, then knead the dough for about 5 minutes, until smooth and elastic.
5. Lightly oil a clean bowl. Shape the dough into a ball and place it inside. Cover the bowl with a damp tea towel and leave to rise at room temperature for 2 hours, or until noticeably puffy.
6. With the dough still in the bowl, knock it back: press it down gently with your fist to release trapped gases and redistribute the yeast. Fold it over itself a couple of times, reshaping it into a ball. Cover again with the damp tea towel and leave for a final 2-hour proof.
7. Cut out a sheet of baking paper to fit your tray — about 20cm x 30cm, with an extra 1cm margin all around.
8. Lightly oil your hands. Place the dough onto the baking paper, then use your fingertips and palms to gently and slowly press it outward from the centre, forming an even base. Take your time and avoid pressing out too much air from the dough.
9. Add your sauce, cheese, and toppings — without overloading.
10. Bake in a preheated oven at 240°C for 14 minutes. If your oven has a pizza setting (base heat), use it. If cooking two pizzas at once, switch the trays halfway through baking to ensure both benefit from base heat and even cooking.