Luis Troyano's pizza dough recipe
Try your hands at this pizza dough recipe to get the perfect crispy, thin-crust pizza base. Finish it off with your favourite toppings and it's sure to be a hit at your Coffee Morning.
Key information
Preparation time: 20 minutes plus 2 hours proving
Cooking time: 10 minutes
Serves: 4 thin crust 12" pizzas
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
650g “00” white pizza flour
1.5 teaspoon salt
7g instant dried yeast
30g extra virgin olive oil
350ml cold water
Extra flour and fine semolina for shaping
How to prepare Luis Troyano's pizza dough
- Add the flour, salt, yeast, olive oil and the water to a large bowl and start to mix together with your hands. It should come together as a sticky dough ball.
- Wipe the bowl clean with it and start kneading it on a clean dry surface for around 10 minutes until you end up with a smooth dough. You can also make the dough using a mixer and dough hook (knead for 6 minutes on a low speed).
- Pop the dough into a lightly oiled large bowl and cover with a damp tea towel. Place on one side for around an hour or 2 until the dough has doubled in size.
- Tip out the dough onto a lightly floured surface. Divide it into 4 equal size pieces. You could weigh the dough and divide it accurately for perfect results.
- Roll each piece into a tight ball and place all of them spaced out on a large baking sheet. Cover them with a damp tea towel and place on one side for around an hour.
- Make up a mixture of half flour and half fine semolina in a bowl, about 100g of each is enough.
- To shape a pizza base, take a dough ball and dip it into the flour semolina mix. Also give your worktop a good dusting of the mix. Using your fingers slowly flatten out the dough ball starting from the centre and working outwards gradually stretch it out into a flat pizza base. Keep spinning it on the worktop as you go, dusting it regularly on both sides by flipping it over. Aim for a circle around 12 inches in diameter. Keeping it well dusted will stop it sticking to your worktop and make it easy to transfer to the oven using a pizza peel or flat baking sheet.
- A couple of tips for you. You can use a rolling pin to shape your pizza base but it won’t be quite as fluffy. You could also shape your pizza base on a piece of non-stick baking parchment making it easy to move to the oven and bake on.
- Less is more when it comes to topping pizzas, aim for a thin layer of tomato sauce and just a few toppings and a light sprinkling of cheese. Too much toppings will make your pizza soggy.
- A pizza takes about 2 minutes to bake in a pizza oven, or about 8 –10 minutes in your kitchen oven on its highest setting. If using your kitchen oven then a baking stone is an essential piece of kit for a really crisp base.