Go Back
–+ servings
Easy pizza dough with plain flour.
Print Pin
5 from 13 votes

Easy Plain Flour Pizza Dough

Discover the simplicity of homemade pizza with this easy plain flour pizza dough recipe. Perfect for creating delicious, crispy bases every time!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 8 minutes
Proving Time 45 minutes
Total Time 1 hour 3 minutes
Servings 2
Calories 849kcal
Author Beth Sachs

Save this recipe for later?

Enter your email and I’ll send it your way!

Equipment

Ingredients

Metric - US Customary
  • 270 g Plain Flour
  • 7 g Fast Action Dried Yeast
  • ½ teaspoon Salt
  • ½ teaspoon Caster Sugar
  • 2 tablespoon Olive Oil
  • 160 ml Tepid Water

For the topping

  • 3 tablespoon Pizza Sauce
  • 150 g Mozzarella

Instructions

  • Preheat the oven to 240°c (220 fan).
  • Place the plain flour, dried yeast, salt, and sugar in a large bowl and mix with a spoon.
    270 g Plain Flour, 7 g Fast Action Dried Yeast, ½ teaspoon Salt, ½ teaspoon Caster Sugar
  • Add the olive oil and tepid water and mix with a spoon, then bring the dough together with your hands.
    2 tablespoon Olive Oil, 160 ml Tepid Water
  • Knead the dough for 1 minute on a lightly floured work surface before placing it back in the bowl (covered with clingfilm or plastic wrap) to prove for 45 minutes at room temperature (you could speed up proving by putting the bowl in a warm place like an airing cupboard).
  •  Roll the dough out on a lightly floured surface or cutting board to roughly 30 cm diameter and place on a pizza stone or baking tray. Leave to rest for 5 minutes whilst you get the toppings ready.
  • Spread the base with pizza sauce.
    3 tablespoon Pizza Sauce
  • Top with your chosen toppings and sprinkle with grated mozzarella cheese.
    150 g Mozzarella
  • Bake in the oven for 8-10 minutes until golden and bubbling.

Notes

Top Tips:
  • Instead of rolling the pizza dough out with a rolling pin, place the dough on your pizza stone or baking tin and stretch it out with your hands.
  • For an authentic rustic pizza base, sprinkle a little coarse semolina onto the baking tray or pizza stone before placing the dough on top.
  • A drizzle of extra-virgin olive oil before baking gives it an extra luxurious feel.
  • For an extra crispy base, use a pizza peel (paddle) to transfer the pizza to the oven and place it directly on a preheated pizza stone or baking tray.
  • The ingredients quantities in this recipe make 1 large pizza (30cm diameter) or you could make 2 smaller pizzas if you prefer.
  • Make sure you bake the pizza immediately, don't leave it sitting on the countertop for too long.
  • The pizza dough quantities can easily be doubled.
  • Avoid overloading the pizza base with too many toppings. This can lead to a soggy bottom crust!
 
Variations:
You can replace the plain flour with either strong white bread flour or 00 flour.
 
Storage:
The pizza dough can be made ahead and frozen until needed. Shape the dough into a round disc and wrap in cling film or plastic wrap.
Freeze for up to 3 months and defrost thoroughly in the fridge before rolling out to make your pizza.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 849kcal | Carbohydrates: 107g | Protein: 31g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 59mg | Sodium: 1173mg | Potassium: 276mg | Fiber: 4g | Sugar: 3g | Vitamin A: 604IU | Vitamin C: 2mg | Calcium: 402mg | Iron: 7mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
QR Code linking back to recipe