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Pizza Dough

Recipe by Tad Lombardo

The perfect pizza base to house all your favourite toppings

  • 3 Cups All Purpose Flour
  • 7g Dried Yeast
  • 1 Cup Water (at 43°C)
  • 1 Tsp Honey
  • ¼ Cup Olive Oil (extra virgin)
  • 1 Tsp Sea Salt
  • Pizza toppings of your choice.
  1. Sift the flour and salt into the large bowl of a mixer with the dough hook attachment in place. Add ¼-cup of the water at 43°C into a glass, add the honey, yeast and stir. Allow the mixture to sit until it becomes frothy and increases in size (depending on room temperature, this will take 5 to 10 minutes.)
  2. Add all the remaining ingredients (remaining ¾-cup warm water, ¼-cup oil, and yeast mixture) to the bowl of a mixer. Mix on slow speed to start, then increase to medium speed for ten minutes or until the dough is soft and elastic.
  3. Place the dough in an oiled bowl. Brush the top of the dough with a little oil and cover with plastic wrap. Allow the dough to rise in a warm, draught free area for one hour or until it has doubled in size. Punch the dough down and it is ready to use.

This pizza dough recipe makes three large thin crust bases.

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