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Best ever pizza dough recipe

Best Ever Pizza Recipe

An authentically Italian pizza dough with a beautifully crisp base and slightly chewy crust with an excellent flavour. Topped with a fragrant garlic tomato sauce and simple margherita ingredients.
Cuisine Italian
Servings 4


For the dough

  • 1 tsp dried yeast
  • 1 tsp honey can be substituted for milk, sugar or golden syrup
  • 500 ml cold water
  • 440 g Italian '00' flour
  • 440 g plain flour
  • 20 g salt

For the sauce

  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic chopped
  • 400 g tinned plum tomatoes


  • Grated Parmesan
  • Mozzarella torn
  • Basil


  • Add the dried yeast to the cold water along with a squeeze of honey (can be substituted for milk, sugar or even golden syrup). Leave to activate for around 10-15 minutes.
  • Once the yeast is frothing on the surface of the water, add both types of flour and the salt.
  • Bring together briefly using a mixer or your hands then leave to rest for 20 minutes. The dough wants to be quite wet, so add more water if required.
  • After resting, knead by hand or using a mixer for 12 minutes until the dough is soft and elastic.
  • Leave to rise for 1-2 hours or until doubled in size.
  • Knock the dough back then shape into balls and place in the fridge under damp tea towel. Leave for a maximum of 24 hours, ideally minimum of 8 hours to help develop a good flavour.
  • Make the sauce by adding the olive oil to a pan on a low heat and adding the chopped garlic. Simmer gently for a few minutes but do not let it colour.
  • Add the tinned plum tomatoes, breaking them up with a spoon, and leave to simmer very slowly for up to an hour, until it's reduced and thick.
  • Once you're ready to start cooking your pizzas, take the dough out the fridge