Easy to make and great fun for all the family, these pizza dough bases can be stored in the fridge until you are ready to use them
| Created by | Spinneys |
| Prep time | 120 minutes |
| Cook time | 15 minutes |
| Serves | 8 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 190 |
| Fat | 4.2g |
| Protein | 4.1g |
| Carbs | 34.1g |
| Sugars | 12.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Cooking Instructions
Download PDFPlace the strong white bread flour, yeast, sugar and ½ tsp salt in a large mixing bowl. Make a well in the centre, add 210ml of just warm water and the oil, and mix to form a firm dough.
Knead on a lightly floured surface for 5-7minutes, or until elastic. Alternatively, put all the ingredients in the bowl of an electric mixer and beat, using a dough hook, on a medium speed for 7 minutes, then knead on a lightly floured surface for 1-2 minutes.
Place the dough in a lightly oiled bowl, cover with cling film and stand in a warm place for 1-1½ hours, or until the dough has doubled in size.
Heat the oven to 220˚C and oil two or three metal pizza trays. Punch down the dough with your fist to release any air, divide into two or three portions and roll out or stretch to 4mm (¼ inch) thick, before transferring to the trays and adding your toppings.
