Pizza Dough

Two takeaway style pizza dough balls in proofing trays.

This is an easy and reliable takeaway style pizza dough recipe, perfect for pizza night. You can combine it with this pizza sauce recipe and follow this guide to making takeaway quality pizza at home!

When it comes to pizza, whilst you can make dough and use it the same day, it’s worth planning ahead. Dough that’s had time to chill in the fridge develops natural flavour, is easy to work with and makes great pizza. This dough is good at any point from 1 day to 5 days after you’ve made it, so it’s ideal to make a batch on a lazy day, ready for use when you want it later on.

Ingredients For Pizza Dough

This recipe uses very strong white bread flour which is high in protein. This, combined with a low yeast quantity and a slow rise results in a dough that’s full of flavour, with great chew. It’s also brilliantly easy to work with, making pizza night stress-free and fun!

  • Flour: I use Allinson brand very strong white bread flour.
  • Other Ingredients: Salt, Sugar, Fast-Action Dried Yeast, Water, Olive Oil

How To Make Pizza Dough

You can make this takeaway style pizza dough in a food mixer, in a breadmaker or by hand. I’ve had good results with all three methods, but keep in mind that the dough needs to be well kneaded so this can be a bit of a workout. My preferred method is using the dough setting in my breadmaker, so I’d recommend that if you have one. See the full recipe below for detailed instructions for each method.

I hope you’ll try this pizza dough recipe. If you do, let me know in the comments how it went!

pizza dough
Prep Time
20 mins
Resting Time
2 d
Total Time
2 d 20 mins

Light, crisp and chewy.

Course: Main Course
Cuisine: Italian, American, Italian American
Keyword: pizza, nyc pizza, dough, pizza dough
Servings: 2 10-12” dough balls
  • 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
In a breadmaker:
  1. 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.

  2. 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.

In a food mixer:
  1. 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.

  2. 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.

By hand:
  1. 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.

  2. 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.

Resting / Proofing
  1. 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.

  2. 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.

  3. 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.

  4. Remove your pizza dough from the fridge 2-3 hours before stretching and baking.

Do you like this pizza dough recipe? If so, buying a copy of my book might appeal to you! In The American Diner Secret you can find a host of cafe and diner style recipes that you can make at home. You’ll learn how to make pancakes, fried chicken, ice cream and more! You can buy The American Diner Secret in paperback or kindle form here.

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