09-05-2025
10 minute pizza dough recipe that's 'much more rewarding' than ordering takeaway
This easy pizza recipe promises to taste better than your favourite takeaway restaurant
As much as many of us might love cooking at home, we don't always love the effort that comes with it. And when it comes to the weekend, sometimes we just want a night off from slaving over the stove.
But cooking doesn't always have to be stressful and complicated. As the weekend fast approaches, experts at Baking Mad are encouraging households to ditch the takeaway menus in favour of a more satisfying alternative: making homemade pizza dough from scratch.
Their easy recipe, made using strong white bread flour, takes just six ingredients and 10 minutes of hands-on time - making it an east weekend meal.
pizza dough recipe ticks all the boxes.
"It's simple, satisfying, and much more rewarding than ordering in. Plus, it's a brilliant way to get kids involved in the kitchen over the long weekend.'
What you'll need to make the perfect pizza base
500g Allinson's Strong White Bread Flour
1 sachet (7g) Allinson's Easy Bake or Time Saver Yeast
1 tsp Billington's Unrefined Golden Caster Sugar
2 tsp Salt
300ml Warm Water
50ml Olive Oil
The recipe combines Allinson's Strong White Bread Flour and Easy Bake or Time Saver Yeast to give the dough its signature stretch and bite.
Unlike plain flour, the high gluten content of bread flour helps to create the iconic chewy texture of a proper pizza base – one that springs back when pressed and holds its shape under layers of bubbling cheese and toppings.
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To help bakers of all levels get it right, Baking Mad shares expert guidance throughout the recipe, making it a fail-safe option even for beginners. Here are their top tips for pizza dough perfection:
Master the knead: Don't be intimidated by the kneading stage - it only takes 10 minutes. Press the dough away with the heel of your hand, fold it back, give it a quarter turn and repeat until the dough is smooth and elastic. If it springs back when poked, it's ready.
Choose the right flour: Allinson's Strong White Bread Flour is ideal for pizza dough thanks to its high gluten content. This gives the base its iconic stretch and chewy texture. For an even more elastic dough, very strong bread flour can be used. Prove like a pro: Lightly oil your bowl before proving and cover the dough with a clean tea towel. This prevents drying out and helps the dough rise evenly.
Avoid sticky situations: If your dough sticks when transferring it to a baking sheet or pizza stone, use two spatulas to lift it without tearing. For a thinner, crispier base, divide the dough into four instead of three and roll out as thinly as possible.
The dough can also be frozen for up to three months. Simply portion and lightly oil each ball before wrapping and storing in the freezer.
For best results, defrost in the fridge overnight and allow to come to room temperature before shaping.
