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?
Can I use plain flour instead of bread flour?
How do I know when the dough has risen enough?
Can this dough be used for other recipes?
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.
