Whether to you have an outdoor pizza oven or just the old kitchen version this recipe will make you a great pizza base. Secret if to keep the toppings to a minimum, use quality cheese and get the oven hot.


  • 3/4 cup warm water (105°F to 115°F)
  • 1 envelope active dry yeast
  • 2 cups (or more) all purpose flour
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 3 tablespoons olive oil


Pour warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil.
Mix 2 cups flour, sugar, and salt in processor.
Add yeast mixture and 3 tablespoons oil until dough forms a sticky ball.
On a lightly floured surface knead dough until smooth. Add more flour if dough is very sticky.
Using oiled bowl, turn dough in bowl to coat with oil then cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in size.
PUNCH down dough and portion into required size.
I always use my fingers to work the dough out to the required shape, just get it to the thickness you like. Thin and crispy – thick and doughy.
This recipe can be made 1 day ahead. Store in airtight container in the fridge till you are ready to use.


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David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.