Cooks Academy Pizza Dough Print

Cooks Academy Pizza Dough.jpg

Makes approx 450g pizza dough


15g/3 tsp fresh yeast (or 10g/2 tsp dried yeast)
300ml/10 fl oz tepid water
20ml/5 tsp rapeseed or olive oil
10g/2 tsp fine sea salt
500g/1½ lbs strong white flour

Preheat oven to 220°C

Equipment: Large Wide Bowl, baking tray


  1. Sponge the yeast in 250ml/5 fl oz of tepid water, leave in a warm place for about five minutes.
  2. In a large wide mixing bowl sieve the flour and salt.  (Alternatively, you can do this directly on the worktop).
  3. Mix in the oil, make a well in the centre.
  4. Pour in the sponged yeast and most of the remaining lukewarm water.
  5. Mix to a loose dough adding the remaining liquid or a little extra flour if needed.
  6. Turn the dough out onto the work surface and then knead for about 10 minutes or until smooth and shiny, springy and elastic (if kneading in a food mixer with a dough hook, 5 minutes is usually long enough).
  7. Put the dough in a large bowl. Cover the top with cling film, leaving enough room for dough to double in size (yeast dough rises best in a warm moist atmosphere).
  8. When the dough has more than doubled in size, 1½ - 2 hours, knock back by punching the air out of it.  Divide by weight into the amounts needed for shaping.
  9. Round up and allow to proof (intermediate proof) for 10 minutes.
  10. Shape the dough into a ball and transfer to a baking sheet lined with parchment and cover with a light tea towel..
  11. Allow to prove (rise again) in a warm place, until the shaped dough has again doubled in size.
  12. The dough is ready when a small dent remains when the dough is pressed lightly with the finger.
  13. Use the dough for your pizzas.
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