Simple pizza base

Simple pizza base

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(22 ratings)

Prep: 15 mins Cook: 12 mins - 18 mins Plus 6-8 hours proving


Makes 2 large or 4 individual pizzas

Create your own pizza base and top it with your favourite ingredients. This wet dough mix needs the proving time to work, so leave it overnight in a cool place if you can

Nutrition and extra info

  • Freeze dough only

Nutrition: per pizza base

  • kcal1192
  • fat16g
  • saturates2g
  • carbs241g
  • sugars4g
  • fibre10g
  • protein37g
  • salt2.52g
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  • 600g strong white bread flour, plus plenty for rolling
  • ½ tsp dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 2 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • semolina, for dusting



    Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…


  1. Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it’s warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.

  2. When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.

  3. Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.

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Comments, questions and tips

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Dinah Rahman's picture
Dinah Rahman
16th Jun, 2020
Just made this and couldn't understand how I missed the salt. Then I realised the salt is missing from the list of ingredients. Thankfully I made the dough in the food processor otherwise would have been seriously annoyed with the claggy hands. Added enough flour to make the dough less claggy but not too much so as to keep it 'wettish'. Left in the fridge. Let's see tomorrow. Paul Hollywood did say the rise is better overnight in the fridge if memory serves.
1st Jun, 2020
agree dough was wet and initially difficult to work but additional flour helped and my pizza bases and toppings were a major success!!
John Cooper
30th Apr, 2020
This is an 83.3% hydration dough. It is difficult to work with. Would recommend 100ml less water. Dough will rise in a cold environment. It is used a lot when using natural yeasts in sourdough.
Greg Heywood's picture
Greg Heywood
22nd Feb, 2020
Complete waste of time and effort. Damages the credibility of the site.
Aimee Haynes's picture
Aimee Haynes
11th Sep, 2019
Just signed up to specifically complain about this horrendous recipe! Had I seen there were comments available before we tried this I certainly wouldn’t have used it. FAR TOO MUCH WATER, causing an absolute gooey mess that sticks to everything but itself! Absolutely ruined our evening. Managed to salvage about half the dough by throwing more flour at it until it stopped sticking to everything, so ended up with one small pizza and two hungry tummies. And WHO thinks you’re supposed to leave pizza dough to rise IN THE COLD???
Mark Cotton's picture
Mark Cotton
23rd Aug, 2019
I’ve worked In kitchens for a about 18 years and came across this recipe when my normal to go wasn’t available. There is far to much water it looks like a mess on the side I luckily have a plastic scraper thank god i did cause of the mess. I’ve never read a recipe that say put yeast in the fridge as yeast activates at 105-110 Then putting it cold just seems bizarre and cancels out the Point. I wouldn’t recommend this receipt one bit. How it will rise in the cold I don’t know. Might I suggest the person who submitted this recipe pop on and tell us what we are all doing wrong. The fact I made another dough with another recipe at the time was just as well because one was awful.
Jason Wright's picture
Jason Wright
16th Aug, 2018
Good recipe have been using it for years. Don't understand some of the comments, no rolling... Cut the water down by 100ml and kneed in more flour. Leave it in a warm area with a towel on and use more flour when preparing the bases. If you do everything correctly you will have a good dough you can roll really flat.
18th Dec, 2015
Awful! I made this recipe carefully following the ingredients and steps as I had read the comments, but although the dough looked fine before cooking, it turned into a solid, wet lump with the texture of playdough when it was put in the oven. I have used many pizza base recipes but none have ever produced this! I shall return to my tried and tested recipes.
17th Nov, 2015
As the other members said, this pizza dough is far to sticky. It makes such a mess and you have to add a fair bit of flour to it. There is no rolling, you just have to pull it into shape and hope for the best. I will not be using again and would advise others to try a different recipe.
14th Feb, 2015
I strongly suggest if you want to use this recipe modifying it a bit, as mentioned below its way too watery to be any good. I just looked this up because I left my recipe book at work but since I was only making a maximum of two pizza bases fairly thin I used: 300g Strong White Flour 1/4 tbsp Dried Yeast 1 tbsp Olive Oil 200ml of warm water Please note if you find your mixture is too dry at this point, add tiny amounts of warm water until it reaches the right consistency. One important tip is to make sure the yeast does not contact the salt straight away or it will kill it, the best way to do this is to make a well in your flour, then put the salt in the bottom, cover it with flour then add the warm water/yeast mixture to it. Also I only ever leave the mixture to prove for just over an hour and its always fine.


Clive Pritchard's picture
Clive Pritchard
22nd Jan, 2018
Can this be made with less or preferably no salt?
goodfoodteam's picture
23rd Jan, 2018
Thanks for your question. 1 tsp (5g) of salt is added in the method. The figures are per pizza base (2 large bases per recipe) so 2.5g (with a tiny negligible amount from the flour). You can reduce the added salt if you like. Salt in bread doughs is used for flavour (it also counters the effects of yeast but this is not a big factor in pizza making.) We'd suggest using some unless you have been advised otherwise.
19th Dec, 2013
Can this be done using wholemeal flour instead, would it still need the yeast?
goodfoodteam's picture
24th Dec, 2013
Hi there, yes you can use wholemeal flour and it will still need the yeast. Hope that helps.
8th Nov, 2014
It can't be done with any flour this recipe is absolute pants. Follow Hollywood or Hobbs House to the letter and you get dough. This was slop.
Aimee Haynes's picture
Aimee Haynes
11th Sep, 2019
Don’t use this recipe. It has far too much water and you end up with an unusable gooey slop. Save yourself the trouble, trust me, and if you don’t just read the rest of the comments and you’ll see the same.
14th Feb, 2015
Try adding basil to the dough mixture finely chopped for a bit of extra colour
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