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Makes 3 – 4 pizzas depending on size or the same calzone


500g typo “00” flour

320 ml lukewarm water

5g active yeast

½ teaspoon salt

1 teaspoon sugar


Add the sugar and yeast to the warm water and leave for a few minutes to wake up the yeast.

Add flour and salt into a processor and pour in the water and yeast.  Pulse unto the dough starts to come together.  Turn out onto a floured board and knead until smooth.  The dough may feel a sticky to start but as you knead it will begin to come together.  Place in a bowl covered with a tea towel and prove (double in size at least) in a warm place for about an hour.  Knock the dough down and knead again and divide into 3-4 balls. Leave to rest covered while you make your sauce and create your toppings.

You can make the dough in the morning and leave in the fridge to prove slowly if you wanted too.


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