Go Back
Kasia

Yeasted Pizza Dough

Vegan, Gluten-free, Nut-free, Soy-free
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Proving Time 2 hours
Total Time 2 hours 40 minutes
Servings: 2 Bases
Course: Main Course
Cuisine: American, British, European
Calories: 947
Ingredients Equipment Method Notes

Ingredients
  

  • 450 grams Plain flour Plus extra for dusting
  • 7 grams Packet yeast
  • 2 tsp Cane sugar
  • 1.5 tsp Salt
  • 2 tbsp Olive oil
  • 275 ml Warm water
  • 1.5 tsp Xanthan gum

Equipment

  • Oven
  • Bowl
  • Tea towel
  • Proving draw (optional)
  • Electric kneeder (optional)
  • Rolling pin
  • Pizza tray
  • Mixing spoon

Method
 

  1. Add all dry ingredients to a bowl and mix with a spoon
  2. Add the wet ingredients to the bowl and start to mix together using your hands until a dough forms in the bowl (optional: use an electric kneading machine)
  3. Continue to knead the dough in the bowl (or on a floured surface) for 10-15 minutes and form into a ball and pop into the bowl
  4. Cover the dough with a tea towel and place in a warm room or in a proving draw
  5. Leave the dough to double in size (takes 1.5-2 hours)
  6. Pre-heat oven to 180°C fan or 200°C conventional
  7. Separate the dough into two to create two bases
  8. Heavily flour a work surface and place one portion of the dough onto it
Option 1: Deep dish pizza
  1. Using a floured rolling pin, carefully roll out the dough until about 2-3cm thick and shape into a circle with your hands
  2. Place the dough onto a pizza tray and add on your toppings (I find using a spatula to help me lift the pizza base onto the tray helps)
  3. Bake for 22-25 minutes (until golden)
Option 2: Stuffed crust pizza
  1. Using a floured rolling pin, carefully roll out the dough until about 2-3cm thick and shape into a circle with your hands
  2. Place thick slices of cheese (or other filling) about 1cm from the edge of the base
  3. Fold the edge of the base over the filling and press down slightly with your fingers so the dough attaches to the inner base
  4. Carefully place the dough onto a pizza tray and add on the rest of your toppings (I find using a spatula to help me lift the pizza base onto the tray helps)
  5. Bake for 22-25 minutes (until golden)
Option 3: Romana style pizza (recommended)
  1. Using a floured rolling pin, carefully roll out the dough until about 0.5cm thick and shape into a circle with your hands (this will create quite a large, thin base)
  2. Carefully place the dough onto a pizza tray and add on the rest of your toppings (I find using a spatula to help me lift the pizza base onto the tray helps)
  3. Bake for 16-20 minutes (until golden)

Notes

  • Calories are for the base only
  • Dough can be stored raw in the fridge for up to 3 days after proving
  • Raw dough is freezer-friendly for up to 3 months
  • Cooked pizza can last up to 3 days in the fridge