Same day Pizza
This is the perfect pizza dough for beginners. If you don’t have a pizza oven or stone you need to try this frying pan method for the crispiest base and the fluffiest crust.
Same day Pizza
(makes 4 small or 2 large)
Prep time
30 min
Cooking time
15 min
Resting time
3 hours
Ingredients
- 350 ml lukewarm water
- 7 g instant yeast
- Squeeze honey (about 1 tbsp)
- 500 g strong/bread flour
- 1 tbsp salt
Instructions
Add water to the bowl and mix in the yeast, then add honey and mix again. Add the flour and salt and mix well until combined. Cover and rest 30 min.
After 30 min wet your hand and do 4 stretch‐and‐folds (wet your hands between each). Cover and rest 30 min.
After 30 min repeat 4 stretch‐and‐folds and cover and rest for 1–1.5 hours.
Flour your work surface generously and the top of the dough, then turn it out. Sprinkle a little flour on top and cut into 4 portions (or 2 for large pizzas).
Slightly stretch each piece and fold the edges inwards to form a round. Pinch the top closed, turn them over, shape into balls, and place on a heavily floured dish. Sprinkle more flour so they don’t stick, cover with a damp towel for 45 min. (Or refrigerate airtight overnight if prepping ahead.)
Heat a frying pan with olive oil and set your grill to high. Shape the dough by gently stretching it, then add to the hot pan and drizzle/brush oil around the edges. Once the dough puffs up, add toppings and let the base brown and crisp (5–7 min), then transfer under the grill for 6–8 min until cooked.
—OR— bake in a super-hot oven: preheat to max with your baking dish inside, transfer the pizza onto the hot dish, and bake until done.
Enjoy D 🫶
Same day Pizza
(makes 4 small or 2 large)
Resting time
3 hours
Prep time
30 min
Cooking time
15 min
Ingredients
350ml lukewarm water
7g instant yeast
Squeeze honey (about 1 tbs)
500g Strong / Bread flour
1 x tbs salt
Instructions
Add water to the bowl and mix in the yeast, add honey and mix again. Add the flour and salt and mix well till combined. Cover and rest 30 min.
After 30 min wet your hand and do 4 stretch and folds (you can wet your hands in between each fold) cover and rest 30 min
After 30 min repeat 4 stretch and folds and cover and rest for 1 to 1.5 hours.
Flour the work surface generously and the top of the dough and turn it out. It may take a minute or 2. Sprinkle a little flour on top of the turned out dough and cut into 4 portions or 2 if you want them big.
Slightly stretch each piece and fold them inwards to create a round shape. Pinch the top closed turn them over and shape into a ball. Add to a heavily floured dish, sprinkle more flour on top (a lot so they don’t stick) cover with a damp towel for 45 min. If you want to prepare the night before you can cover airtight at this stage and before resting and store in the fridge.
Once ready heat a frying pan with some olive oil and turn your grill to high.
Shape the dough gently stretching it out. Make sure both the frying pan and the grill are really hot. Add your pizza dough to the pan and drizzle and brush some olive oil around the edges. Once the dough starts puffing up add the toppings and check the base is coloured and crunchy. (This will take 5-7 min) transfer to your grill (top shelf) or another 6-8 min until cooked.
If you want to cook in the oven heat to maximum temperature with your baking dish inside, transfer the pizza to the hot dish and cook till ready.
Enjoy D 🫶