My Go To Pizza Dough

I’m trying out a new pizza dough recipe. I’m pretty pleased with my usual thin pizza dough, but the more I tried Nick Malgieri’s recipes (here, here or here), the more satisfied I am. Like opening the door to a secret garden.

The Italians of course make pizza using Type 00 flour, and many recommends substituting the 00 flour with all purpose flour. Personally, I am more satisfied with my pizza dough when I use bread flour. I find the pizza is chewier, even when it’s a thin pizza. So when I see Nick uses bread flour for his pizza dough, I want to try.

Pizza Collage
No kneading needed, 1 hour waiting time to let the dough rise. It was pretty simple and straight forward. Nick also recommends keeping maximum 4 toppings, before they start cancelling each other and subduing the flavor of the crust.

The price has increased substantially between last week and this week, so I made some wallet-friendly adjustments. I used mozzarella sliced cheese, instead of the real mozzarella. I also used grated provolone in addition to salami and basil.
Pizza collage 2
Pizza Dough ala Nick
This is how the pizza is after 20 mins in the oven. It could have stayed 5 mins longer in the oven, but then it was when I noticed Nick’s instruction: if I bake them in the highest setting possible, it should only take 10 mins. Blah me.

After a slice, H immediately exulted the Italians. “Ohlala mon coeur, the Italians really know how to do a good pizza.” Excuse me??

I agree, this is probably the best pizza dough I’ve made and it isn’t very far from the Italian nonnas. It is easy to make and not a lot of work to be done. This is, now onwards, going to be my go-to pizza dough recipe. I halved the recipe to yield 2 pizza dough. I’m turning the remaining pizza dough into oh-my!-Calzone.


(source: Bake! by Nick Malgieri)
makes 1.1 kg dough, enough for four 30cm round pizzas

650 gr bread flour
2 tsp salt
2 tsp active dried yeast
480 ml warm water, about 43 C
5 tbsp olive oil, divided

  • Stir the flour and salt together in a large mixing bowl.
  • Whisk the yeast into the warm water, and whisk in 2 tbsp oil.
  • Use a large rubber spatula to stir the liquid into the flour, continuously scraping the side of the bowl and folding up any unmixed flour from the bottom of the bowl.
  • Once the flour is moistened, repeatedly dig the bottom of the dough and fold over. Repeat several times to make it smoother.
  • Cover the bowl with clingfilm and set aside until double in size, about 1 hour.
  • Scrape the risen flour onto a floured work surface and fold it over on itself several times to make it smoother.
  • Use a dough scraper (I used knife) to divide the dough into equal pieces.
  • Fold the sides of each piece of dough into the centre to round it. Flip the round ball over, so that the smooth sides are on the top. Generously flour each piece and loosely wrap individually in cling film. They can be refrigerated for up to 24 hours.
  • 20 mins before forming and baking the pizza, preheat oven to your highest temperature setting.
  • Grease the tin (or baking tray) with 2 tbsp oil. Rub the top dough (the smooth part) with the oil and lay it on the baking tray. Using your fingers, stretch the dough to get a 30 cm round pizza or whatever shape you prefer.
  • Spread and scatter your preferred toppings and drizzle with remaining olive oil.
  • Bake the pizza until the topping is bubbling and lightly browned and the bottom is well baked through, about 10 mins.
  • Serve immediately.

Note: only form the pizza when you intend to bake immediately. Otherwise, the waiting period will make the dough rise and yield a thicker crust.

Have a good weekend!


One comment

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s