BreadBreadsPizza & Panini

Pizza Dough

Prep Time: 15 mins
Cooking Time: 1 hour 15 mins
12 people

Used in this recipe

Ingredients

300ml warm water
1 pack (7g) active dry yeast
1 tbsp Filippo Berio Extra Virgin Olive Oil
385-450g all purpose flour
1/2 tsp salt

Method

Grease large bowl with olive oil; set aside.
In glass measuring cup, mix water with yeast to dissolve; pour into separate large bowl. Stir in olive oil and 1 cup flour; mix until smooth. Add 128g flour and salt; mix until smooth. Add 128g flour; stir until the mixture clumps together.
Place remaining flour on work surface, pushing most of it to one side. Using dough scraper, lift dough onto the surface; sprinkle lightly with flour. Using scraper, fold the dough several times to get rid of surface stickiness. Using hands, knead for 5 to 6 minutes or until dough is resilient. (Use additional flour only to prevent surface sticking; some flour may remain).
Place in greased bowl; coat lightly with oil. Cover with plastic wrap; let rise for about 45 minutes or until doubled in size. Punch down dough. Shape into ball; transfer to work surface. Let rest for 5 minutes.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.