Try this recipe for homemade pizza dough, then use it as a base for a range of toppings from our collection of pizza recipes.
If you want to get air pockets and a light but crisp dough, then don’t use a rolling pin. It flattens and pops the air bubbles. (Two days in the fridge will produce the most air bubbles – take it out three to four hours before using.)
If your dough is at room temperature, you can use your fingers to gently stretch the dough out. Once it’s about 16cm, place the disc over the tops of your hands (not palm side) and use them to stretch it further, up to about 25cm. You can start pressing out the other discs, then wait to do the final bit when you’re ready to cook. Once you’ve mastered stretching the dough out, you can experiment with other shapes: rectangles, rounds or squares all look authentic.
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If you don’t want to cook on a barbecue, a griddle pan will also work well. heat until hot – but not smoking – and cook as per the barbecue instructions: on one side for three to four minutes, then flip over, assemble the pizza and grill the uncooked side.
An outdoor gas barbecue is best for controlling the temperature, but charcoal will give your pizza a more authentic, smoky flavour. For gas, turn the flames down to medium-low so that the bottom of the pizza doesn't burn. When cooking on a charcoal barbecue, let the coals turn grey before you pop on the pizza. Make sure the grill is hot and the flames have died back if cooking on charcoal. Slide the dough onto the grill using a baking sheet or a pizza peel – this is a flat pizza paddle with a long handle, which makes it easier to get the dough on and off the grill. Close the lid (if your barbecue has one) and give it three to four mins, before flipping, adding your toppings and cooking for a few more mins (with the lid closed if your barbecue has one) until the toppings are hot and the base is crisp.
If you don’t want to cook on a barbecue, a griddle pan will also work well. heat until hot – but not smoking – and cook as per the barbecue instructions: on one side for three to four minutes, then flip over, assemble the pizza and grill the uncooked side.
An outdoor gas barbecue is best for controlling the temperature, but charcoal will give your pizza a more authentic, smoky flavour. For gas, turn the flames down to medium-low so that the bottom of the pizza doesn't burn. When cooking on a charcoal barbecue, let the coals turn grey before you pop on the pizza. Make sure the grill is hot and the flames have died back if cooking on charcoal. Slide the dough onto the grill using a baking sheet or a pizza peel – this is a flat pizza paddle with a long handle, which makes it easier to get the dough on and off the grill. Close the lid (if your barbecue has one) and give it three to four mins, before flipping, adding your toppings and cooking for a few more mins (with the lid closed if your barbecue has one) until the toppings are hot and the base is crisp.
If you don’t want to cook on a barbecue, a griddle pan will also work well. heat until hot – but not smoking – and cook as per the barbecue instructions: on one side for three to four minutes, then flip over, assemble the pizza and grill the uncooked side.
An outdoor gas barbecue is best for controlling the temperature, but charcoal will give your pizza a more authentic, smoky flavour. For gas, turn the flames down to medium-low so that the bottom of the pizza doesn't burn. When cooking on a charcoal barbecue, let the coals turn grey before you pop on the pizza. Make sure the grill is hot and the flames have died back if cooking on charcoal. Slide the dough onto the grill using a baking sheet or a pizza peel – this is a flat pizza paddle with a long handle, which makes it easier to get the dough on and off the grill. Close the lid (if your barbecue has one) and give it three to four mins, before flipping, adding your toppings and cooking for a few more mins (with the lid closed if your barbecue has one) until the toppings are hot and the base is crisp.
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