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Pizza may just be my favourite food, ever (I’m sorry cake!). I LOVE pizza with crunchy crusts (and no soggy bottoms please) and loaded with tasty toppings. This recipe for homemade pizza dough is the only one you’ll ever need – and its infinitely customisable with all the toppings you can ever dream of.

You might think that making your own pizza at home is difficult, time-consuming or requires ingredients that you don’t have to hand. I’m here to tell you you’re wrong! While its not an instant meal, if you make the dough when you get home at 6pm, you can be eating homemade pizza by 7.30pm – and you can also make the dough ahead of time and keep it in your fridge until you’re ready to use it.

This recipe doesn’t use strong bread flour, just regular plain flour too, so the only thing you need to remember to keep stocked in your pantry is dried yeast sachets, and you’ll be able to make homemade pizza anytime you want!

Serves 2 starved people or 3 relatively hungry ones – and the recipe can of course be easily doubled for a pizza party! Recipe adapted from the talented David Lebowitz’s version

  • 3.4 cups plain flour (400g)
  • 1 tsp sugar
  • 1 tsp salt
  • 2 sachets dried instant yeast
  • Roughly 300ml tepid water
  • Roughly 4 tablespoons (1.4 cup) olive oil

Combine your dry ingredients in a large bowl and then mix in two thirds of the tepid water and the olive oil (once you add the water, the dough will start to come together quickly and your hands are the best bit to mix it). Add enough water until the dough comes together then use the ball of dough to pick up any bits of dough left in the bowl.

Transfer your dough to an oiled work surface and knead it for 5-10 minutes until its a springy, soft ball of dough. If you don’t know how to knead, watch this video and Paul Hollywood will show you!

Once you’re done kneading, transfer your ball of dough to a large oiled bowl and cover tightly with clingfilm. Leave in a warm place to rise for about an hour, or until its roughly doubled in size.

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While your dough is rising, preheat your oven to its highest temperature and get your toppings ready. Some of my favourite toppings include black olives, buffalo mozzarella, roasted peppers/tomatoes, and pesto.

I have also recently started using this pizza stone (inexpensive at Β£10!) and I already swear by it for getting perfectly cooked, crispy bottomed pizzas. If you don’t have one, simply bake your pizza on a large tray on top of a piece of parchment paper, and then once its solid enough, slide the parchment paper directly onto the oven shelf to allow the bottom to cook.

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Do you have any favourite pizza topping combinations to recommend to me?

x Kerry