New recipes

Basic pizza bases recipe

Basic pizza bases recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Main course
  • Pizza
  • Pizza dough

Nice and simple pizza base recipe, using just few ingredients and no oil or salt, but with honey and Italian herbs making the dough slightly more fragrant.

18 people made this

IngredientsServes: 6

  • 15g active dried baking yeast
  • 300ml lukewarm water
  • 2 tablespoons honey
  • 500g plain flour
  • 2 tablespoons mixed fresh or dried Italian herbs

MethodPrep:30min ›Cook:20min ›Extra time:1hr rising › Ready in:1hr50min

  1. Activate yeast by adding it to the lukewarm water and honey. Leave for at least 10 minutes or until frothy.
  2. Sift flour into a separate large bowl; add herbs to bowl.
  3. Pour the yeast mixture into bowl with flour and incorporate.
  4. Turn out dough onto a floured surface and knead for about 10 minutes or until the dough springs back and is elastic.
  5. Place dough back in bowl, cover with cling film and place in a warm area. The dough is ready once it has doubled in size. Once doubled, knock out the dough and roll out portions of dough on a floured surface to whatever size tins you have at home.
  6. Coat the tins lightly with oil and place dough on tins. Using a fork prick the entire surface of the pizza if you do not wish the dough to rise uneven in the oven.
  7. This is the point in which you may choose to par bake the bases plain for 10 minutes or so at 180 C / Gas 4 for later convenient use. If you do so they can then be cooled on racks then frozen, ready to be topped at a later date. Alternatively top bases with your favourite toppings straight away and bake at 200 C / Gas 6 for about 20 minutes, or till the pizzas are golden.

Recently viewed

Reviews & ratingsAverage global rating:(14)

Reviews in English (8)

i wernt to keen on this the taste and smell of the yeast was to much 4 me personally...reduce that a little next time other then that was easy to do even with 3 kids helping lol-11 Feb 2011

Really good!-13 Nov 2011

tasted too yeasty. also it served more that 6!! but our toppings coved up the yeast flavour abit.-18 Aug 2012

Basic Homemade Pizza Dough Recipe

Finding the right homemade pizza dough recipe is crucial for anyone eager to awaken their inner pizzaiolo. It's easier said than done – but once you have it down pat, it serves as the base for an endless myriad of pizzas, from basic Margherita to more gourmet options.

Our recipe is below – couple it with one of these nifty domestic gadgets, and nothing can stop you from successfully delving into the homemade pizza realm.

Homemade Pizza Dough Recipe

Skill Level: Intermedaite
Time 1 hour plus 14 hours of leavening

Ingredients for 3 pizzas
2⅓ cups/300 g/ ‘00’ flour (or 1 cup/150 g. wholewheat and 1¼ cup/150 g 00 flour)
1¼ cups/200 g. Manitoba flour, also known as bread flour
2 Tbsp. / 25 g. extra virgin olive oil
2 tsp./10 g. salt
½ tsp./2 g. dried brewer's yeast

Mix the flours and dry yeast in a bowl or stand mixer. Add 10 oz./300 g. of room-temperature water and knead. Next, add the oil, and once it's fully integrated the salt.

Work the dough for a long time. If you're using a stand mixer, at least 5-6 minutes.

Finally form a ball, cover, and let it rise for 30-40 minutes.

Use your fingers to gently spread the ball out and then fold it back on itself by tucking one end over the other (see photo 1 below). Turn the dough upside down and form it into a ball once again (see photo 2 below).

Photo 1 (credit: Riccardo Lettieri)

Photo 2 (credit: Riccardo Lettieri)

Cover the dough and let rise in the fridge for 12 hours.

Rework the dough and divide it into three equal parts. Form each into a ball and let it rise on a surface lightly greased with oil covered with a large bowl. Let rise for 40-50 minutes.

On a floured surface, baking paper, or directly in the pan, use your fingertips to gently spread out the dough, so that it forms the base for 3 pizzas (photo 3).

Basic pizza dough

Sift the flour and salt into a clean bowl and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water using a spoon and leave for a few minutes, then pour into the well.

Gradually mix in the flour and swirl it into the liquid. Keep mixing, bringing more flour in, and when it all starts to stick together, mix in the rest of the flour with your hands. Make sure you wash your hands and dust them with flour first!

Wipe off the counter and sprinkle a little flour onto it. Put the dough onto the counter and knead until it's smooth and springy – it should take about 10 minutes. Shape it into a ball.

Rub a little oil into a large bowl and put the ball of dough into the bowl. Loosely cover the dough with clingfilm and place in a warm place for 30 minutes, or until the dough has doubled in size.

Sprinkle more flour onto the counter and knead the dough again briefly. Divide into 4 pieces.

Roll out the dough into circles or rough rectangles, about ½ cm thick, and put onto on greased and floured baking trays. Use immediately or cover with clingfilm and chill until ready to use.

TASTE'S take

This recipe was created with young cooks in mind. It's easy to make and can be used as a base for regular pizza as well as calzone.

Recipe by: Abigail Donnelly View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

  • 7g sachet dry yeast
  • 1 tsp caster sugar
  • 1/2 tsp salt
  • 2 cups (300g) plain flour
  • 2 tbs olive oil


Combine 3/4 cup (180ml) warm water, yeast, sugar and salt in a jug. Whisk with a fork to dissolve. Cover with plastic wrap. Set aside in a warm place for 5 mins or until bubbles appear on the surface.


Sift flour into a bowl. Add the yeast mixture and oil. Mix to form a soft dough. Turn onto a lightly floured surface. Knead for 10 mins or until elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 25 to 30 mins or until the dough has doubled in size.


Use your fist to punch down the dough. Knead on a lightly floured surface until smooth.


To cook, spread with toppings and bake at 180˚C for 15-20 mins or until the base is cooked through and golden.

Recipe Summary

  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 ½ cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Basic Pizza Base, How To Make Basic Pizza Base Recipe

basic pizza base recipe | | Indian style pizza base | oven cooked base for pizza with yeast | thin pizza base | with 23 amazing pictures.

Although pizza base is readily available in Indian stores, the fresh taste and texture of a homemade Indian style pizza base are unbeatable. And, well, it is not such an adventurous activity either. It is quite easy to make at home, as this oven cooked base for pizza with yeast will show you.

Pizzas have crossed geographical boundaries to become a hot favourite all over the world! While it is convenient to have Pizzas outside, it is also super fun to make it at home because this gives you the freedom to make your pizza exactly the way you want it, with your favourite toppings and sauces, and just the amount of cheese you wish to have.

We have made the basic pizza base by activating the yeast first. Take yeast in a small bowl, add sugar and add water, make sure the water is lukewarm and not hot as it may kill the yeast. The rising time will vary on the climatic condition and quality of the yeast. Once the yeast is activated, you will see a frothy layer formed on the top. Further, take plain flour in a bowl, add yeast water mixture, add olive oil and some salt to it. Combine all the ingredients and knead into a dough soft and smooth dough. Cover the dough with a wet muslin cloth and keep aside for 1 hour in a warm place or till the dough is double in size. If you don’t plan to use the dough for a day, place it in the fridge straight away take it out 3-4 hrs before using and then continue the rest of the procedure. Once the dough is risen, remove excessive air and grease the dough and divide it. Thereafter, roll it into desired size and prick it using a fork so that the base does not puff up. Bake in a preheated oven for 5 minutes and your thin pizza base is ready to use!!

Enjoy basic pizza base recipe | | Indian style pizza base | oven cooked base for pizza with yeast | thin pizza base | with detailed step by step photos below.

To make the dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.

Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp teatowel and leave to rise for about 1½ hours, until doubled in size.

When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.

Preheat the oven to its highest setting.

Divide the dough into six balls and roll each out on a lightly floured work surface until 20cm/8in in diameter. (You can also make one big pizza.) Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.

Bake the pizzas in the oven for 10–12 minutes until the bases are crisp and golden brown around the edges and any cheese on top has melted.

Recipe Tips

You can freeze the dough after step 3. Divide into 6 balls and wrap each one in cling film. Defrost overnight in the fridge before proceeding with the recipe.

Perfect Pizza Dough

Place water and sugar in a large mixing bowl or an electric mixer with a dough hook and stir to dissolve. Sprinkle yeast over the top and allow to stand in a warm place for 10 minutes.

Mix in flour, oil and salt until evenly combined, working to form a soft dough. Knead on a lightly floured surface (use as little flour as possible) or with the dough hook for 5 minutes until smooth and a little sticky. I often throw the dough onto the bench several times to get the gluten working. Transfer to a lightly oiled bowl, cover with a clean teatowel and leave to rise in a warm place until doubled in size (30-40 minutes).

Turn out onto a lightly floured surface, roll into a log shape and cut into 4 even pieces. Roll into balls and leave to rise in a warm place for 15 minutes.

Preheat oven to 240°C and cut baking paper to fit 4 pizza stones or oven trays. Place pizza stones or oven trays in the oven to preheat. Place baking paper on the bench and roll out a ball of dough on top of each to form a rectangle about 35cm x 28cm. Add toppings then slide, still on the baking paper, onto the preheated pizza stones or oven trays. Bake until base is golden and crispy (10-12 minutes).

Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt and yeast into the warm water.

If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Turn it onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with cling film and leave to rise in a warm place for around 2 hours or until doubled in size.

If using a mixer: Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing to at the same speed for 5-10 minutes, or until the dough is firm and stretchy. Cover the dough with cling film and leave to rise in a warm place for around 2 hours or until doubled in size.

When the dough has roughly doubled in size, divide it into 3 or 4 equal pieces, depending on what size you want your pizzas to be (either 12 inches or 16 inches wide). Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 30-60 minutes, or until doubled in size.

Note: It’s also possible to cold-prove your pizza dough, a technique that allows the yeast to work on the sugars in the flour for longer, thus helping the dough to develop a deeper flavour. To do this, use half the amount of yeast listed in the ingredients, and leave the dough to rise in the fridge for 24-72 hours – basically, until the day you need it. Divide the dough and cover it as described in the main recipe, then set aside (not in the fridge) for at least 5 hours, until it is up to room temperature.

Kneading and stretching the dough:Our top tip is always to start with a perfectly rounded ball of pizza dough as this helps to keep the shape of the pizza base circular during the stretching process. Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the pizza dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this – you don’t want it to tear.

Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.

  • 1 package active dry yeast
  • 1 cup warm water
  • 1 tablespoon sugar
  • 2 tablespoons olive oil
  • 2 cups all-purpose flour (plus more as needed)
  • 1 teaspoon salt

In a large mixing bowl, combine the yeast, warm water, and sugar, mixing gently until combined. Allow the mixture to rest for about 5 minutes, or until bubbly.

Add the olive oil, flour, and salt, adding more flour as necessary until forming a soft dough. The dough should pull away from the sides of the bowl and should feel just a little sticky.

On a lightly floured surface, knead the dough for 5 to 7 minutes, or until elastic.

Place the dough in a well-oiled bowl, covered, in a warm place for about 1 hour, or until​ the dough has doubled in bulk. (I usually place a bowl of warm water beneath my dough bowl to help it rise, especially if the air in my kitchen feels dry.)

Once the dough has doubled in bulk, punch down the dough and turn it out onto a lightly floured surface. Knead the dough for several minutes until smooth and elastic.

Use immediately to make pizzas or stromboli, or wrap tightly in plastic wrap and refrigerate until ready to use.


  1. Medwyn

    What did you do in my place?

  2. Mimi

    Congratulations, this brilliant thought will come in just the right place.

  3. Coilleach

    This rather valuable message

  4. Lukacs

    The rating is weak !!!

  5. Viktilar

    You are making a mistake. Email me at PM, we will talk.

  6. Marden

    It is Deleted (confused topic)

Write a message