Delicious takeaway style pizza dough, perfect for pizza night. You can combine it with this pizza sauce recipe and follow this guide to making takeaway quality pizza at home!
This dough recipe uses high protein bread flour, a low amount of yeast and a slow rise. This means pizza dough with flavour and a crisp, chewy texture. You can use the dough one day after setting it aside in the fridge, or up to five days later. I typically plan to use my dough on day two or three, but it’ll work on any of those days. This means you have a lot of leeway when it comes to preparing ahead for pizza night.
The dough comes together in just ten or twenty minutes (depending on whether you’re hand kneading or using a food mixer or bread machine). After a spell at room temperature, the dough will chill happily in the fridge until needed (just remember to take your dough out of the fridge 2-3 hours before you want to make takeaway style pizza).
What type of flour should I use for pizza dough?
For this takeaway style pizza dough recipe I recommend using very strong white bread flour. I’ve used Allinson’s brand with great results. This flour has a high protein content which makes for a great chewy texture on the pizza crust.
Light, crisp and chewy.
- 355 grams very strong white bread flour (I like Allinson's brand)
- 1 teaspoon sea salt
- 1 teaspoon caster sugar
- 1/4 teaspoon fast action dried yeast
- 230 ml water
- 2 tablespoons extra virgin olive oil
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To the breadmaker tin, add the very strong white bread flour, sea salt, caster sugar, fast action dried yeast and water. Place the tin in the breadmaker, choose the ‘knead’ setting and set the time for 4 minutes.
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After 4 minutes, add the extra virgin olive oil. Set the machine to ‘knead’ setting once again and set the timer for 15 minutes. When the machine beeps to let you know the dough is ready, wet your hands a little and pull the dough from the tin.
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To the food mixer bowl, add the very strong white bread flour, sea salt, caster sugar, fast action dried yeast and water. Knead on the slowest setting for 2 minutes until the dough just comes together.
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Slowly add the extra virgin olive oil and continue to mix, increasing the mixer speed gradually until the dough is kneading properly. Bring the mixer speed up to medium-high and knead for 5-6 minutes – as the mixer kneads the dough, it will appear sticky at first – persevere and with more machine mixing the dough will become smooth. Wet your hands a little and pull the dough from the mixer.
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To a large bowl, add the very strong bread flour, sea salt, caster sugar, fast action dried yeast and water. Mix well with a wooden spoon until the dough just comes together. Knead by hand for 1 minute.
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Gradually add the extra virgin olive oil and continue kneading until the dough absorbs most of the oil. Transfer to a lightly floured work surface and knead the dough well for 10 minutes, adding just a little more flour as necessary.
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Stretch the prepared dough and form a ball. Transfer the dough to a non-stick bowl. Cover with a clean, damp tea towel and set aside for 1 hour.
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Scrape the dough from the bowl, stretch and form a ball once again. Cover and set aside again for 2 hours, stretching once more during this time.
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Divide the dough into two equal pieces (each piece should weigh around 300g). Form a smooth pizza dough ball with each piece. Lightly oil each dough ball with a little olive oil and set aside in a dough proofing tray, or in a plastic food bag. Transfer to the fridge.
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Remove your pizza dough from the fridge 2-3 hours before stretching and baking.
Do you like this takeaway style pizza dough recipe? If so, buying a copy of my book might appeal to you! In The Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make burgers, chicken wings, noodles and more! You can buy The Takeaway Secret in paperback or kindle form here.