This Delia Smith pizza dough recipe is a simple, reliable base for homemade pizzas. The dough bakes into a crisp yet slightly chewy crust with a light texture and a subtle yeasty flavour that pairs beautifully with classic toppings. It is an easy recipe suitable for beginners and requires only a handful of pantry ingredients. From mixing to baking, the total time is around 1 hour 30 minutes including proving.
Ingredients
For the Pizza Dough
- 225g strong white bread flour
- 1 tsp salt
- 1 tsp fast-action dried yeast
- 1 tbsp olive oil
- 150ml warm water
- Extra flour, for dusting
- Olive oil, for greasing
Optional Pizza Toppings
- 150ml tomato pizza sauce
- 150g mozzarella cheese, grated
- Fresh basil leaves
- Sliced mushrooms
- Cooked chicken or pepperoni
- Sliced peppers or onions
How to Make Delia Smith Pizza Dough Recipe
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a baking tray or pizza stone in the oven while it heats so the base cooks quickly and becomes crisp.
- Mix the dry ingredients: Place the flour and salt into a large mixing bowl. Stir in the dried yeast, keeping it separate from the salt at first before combining.
- Add the liquid: Pour in the warm water and olive oil. Mix with a wooden spoon or your hands until the ingredients come together into a soft dough.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until smooth, elastic, and slightly springy.
- Allow the dough to rise: Place the dough in a lightly oiled bowl, cover with a clean cloth, and leave in a warm place for about 45 minutes or until doubled in size.
- Shape the pizza base: Punch down the dough gently and roll it out on a floured surface into a circle about 25–30cm wide.
- Add toppings: Spread tomato sauce over the base, leaving a small border around the edges. Sprinkle with mozzarella and your chosen toppings.
- Bake the pizza: Carefully place the pizza onto the hot tray or stone and bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
- Cool slightly and serve: Allow the pizza to cool for a couple of minutes before slicing. This helps the toppings settle and makes serving easier.
Tips
Why is my pizza dough too sticky?
If the dough feels very sticky, add a small amount of flour while kneading. Add it gradually to keep the dough soft rather than dry.
How do I make the crust crispier?
Baking the pizza on a preheated tray or pizza stone helps the base cook quickly and become crisp.
Can I knead the dough in a mixer?
Yes, you can use a stand mixer with a dough hook for about 5 minutes until the dough becomes smooth and elastic.
How thin should pizza dough be rolled?
Roll the dough to about 3 to 5mm thick for a classic thin crust. For a thicker base, leave it slightly thicker before adding toppings.
Serving Suggestions
- Serve with a fresh green salad
- Add a drizzle of olive oil and fresh basil
- Pair with garlic bread or roasted vegetables
- Serve alongside a simple tomato soup
Storage
Room Temperature
Freshly baked pizza can sit at room temperature for up to 2 hours before refrigeration is recommended.
Refrigerator
Store leftover pizza in an airtight container for up to 3 days. Reheat in the oven to restore the crisp crust.
Freezing
The pizza dough freezes very well. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Nutrition
- Calories: 220 kcal
- Carbohydrates: 38g
- Protein: 6g
- Fat: 4g
- Saturated Fat: 0.6g
- Sodium: 320mg
Nutrition values are estimates and may vary depending on ingredients and toppings used.
FAQs
Can I make the pizza dough ahead of time?
Yes, the dough can be prepared in advance and stored in the refrigerator for up to 24 hours. Allow it to come to room temperature before rolling.
Can I use plain flour instead of bread flour?
Yes, plain flour will work, although strong bread flour produces a slightly chewier and more elastic pizza base.
How do I know when the dough has risen enough?
The dough should roughly double in size and feel light and airy when gently pressed with a finger.
Can this dough be used for other recipes?
Yes, this versatile dough can also be used to make calzones, garlic bread bases, or small dinner rolls.
Delia Smith Pizza Dough Recipe
Course: Main CourseCuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA simple and reliable homemade pizza dough with a crisp base and soft, chewy texture. Perfect for creating classic pizzas with your favourite toppings.
Ingredients
225g strong white bread flour
1 tsp salt
1 tsp fast-action dried yeast
1 tbsp olive oil
150ml warm water
Extra flour for dusting
Directions
- Preheat oven to 220°C (200°C Fan) and place a baking tray or pizza stone inside.
- Mix flour, salt and yeast in a large bowl.
- Add warm water and olive oil and mix into a soft dough.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place in an oiled bowl, cover and leave to rise for 45 minutes until doubled.
- Roll out into pizza bases about 25–30cm wide.
- Add sauce, cheese and toppings.
- Bake for 12–15 minutes until golden and crisp.
Notes
- Knead well to develop gluten for a better pizza texture.
- Always preheat the tray or pizza stone for a crisp base.
- Dough can be refrigerated overnight for deeper flavour.
