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Pizza Dough

A Neil Perry recipe, that shows you the way to make your own pizza base.


  • 1.5 kg Plain Flour sifted

  • 2 tablespoons sea salt

  • 3 tablespoons Honey

  • 500 ml Water

  • 30 g Fresh Yeast

  • 50 ml Extra Virgin Olive Oil


  • 1.

    Combine the salt with the flour.

  • 2.

    Mix the honey and water together and warm to blood temperature.

  • 3.

    Add the yeast, crumbling it with your fingers.

  • 4.

    Do not overheat the water or the yeast will die.

  • 5.

    Tip the flour and salt into a bowl and make a well in the centre. When the yeast is foaming, after about 10 minutes, add the water and honey and olive oil to the flour.

  • 6.

    When it forms a mass, turn it out onto the bench and knead.

  • 7.

    Continue kneading for 8 minutes, until the dough is strong and elastic.

  • 8.

    Place the dough back in the bowl and allow it to prove in a warm place until the dough doubles in size, about 1 hour.

  • 9.

    At this stage it can be knocked down for use or refrigerated until needed (it must be able to come back to room temperature for a couple of hours)

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8 comments • 14 ratings
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Posted by Report
Posted by adamdabinReport
Whats the point of putting on a recipe if the measurements are wrong? Booooo
Posted by IanReport
cant wait to try for the footy tonite
Posted by Vinod2Report
Measurements are wrong. It is not possible to knead 1 1/2 kg of floor with 500ml water.
Posted by Report
True. I had to use 1kg of flour with 65ml of water
Posted by Kathryn2450Report
I use this recipe all the time I too have to add extra water. I make a half batch but use 350mls water.
Posted by Report
Great recipe but used 5 cups of flour with 300 ml of water. The key is allowing it to prove. The pizza's got better and better as we made them.
Posted by PoinkReport
Needed a little extra water, tasted great!