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Classic Pizza Dough

Classic Pizza Crust Dough

0 from 0 votes
Author: The Cook


  • 300 g bread flour
  • ¾ cup <em>, 190 ml</em> warm water
  • 1 tablespoon <em>, 20ml</em> full-fat milk powder
  • 7 g sachet instant yeast
  • ¾ tablespoon <em>, 15ml</em> brown sugar
  • tablespoons <em>, 45 ml</em> olive oil
  • 1 teaspoon salt
  • polenta <em>, cornmeal</em>, for kneading dough to shape


  • Add milk powder, yeast, sugar, salt, olive oil and water to a large bowl; stir until combined.
  • Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms.
  • Place dough ball into a lightly oiled bowl, cover with cling wrap.
  • Set aside in a warm draught free place for 30 minutes or until dough has doubled in size.
  • Turn dough out on a floured surface and knock back <em>(punch)</em> the dough to remove excess air, lightly knead.
  • Divide dough into 3 dough balls and set aside until required.
  • Sprinkle a large flat surface with polenta and gently spread the dough out, with fingers, to the desired shape <em>(do not use a rolling pin)</em>


Make sure to knead the dough properly ; 20 minutes hand kneading, 15 minutes with a hand mixer, or 10 minutes for a stand mixer.
You need to have a very hot preheated oven (preheat for about 15 minutes)
Make sure you keep the pizza pan or pizza stone inside the oven while it is pre-heating so it is also hot.
Spray a little water inside the oven to get rid of the dry air (this is an important part of getting the crust just right).


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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