Friday nights are our pizza nights. But I don’t make dough every week, it so handy having dough to defrost from the freezer. 

Why You’ll Love This Recipe

• Scalable: Make fresh pizza for a crowd or freeze dough for future use.
• Authentic Taste: Using bread or strong flour creates a crisp yet chewy crust.
• Simple Ingredients: Everything you need is likely already in your kitchen.

Tips for Success

• Flour Matters: Use bread or strong flour for the best texture.
• Time It Right: Don’t rush the proving process—it’s key to achieving light, airy dough.
• Less is More: Keep toppings minimal for even cooking and a balanced pizza.
• Make It Your Own: Experiment with herbs or garlic in the dough for added flavour.

We love pizza

I’ve been making pizza at home for years..its a bit of effort but always worth it. My kids have always helped since they were little, Friday night is out pizza night and its so convenient to have some frozen dough balls ready to defrost. Just remember to put them in the fridge to defrost overnight ready to cook up then next day. I usually make fresh pizza dough every 2 weeks with extra for the freezer that way you’ve always got some for the Friday in between.

Gather your favourite toppings and enjoy making pizza night unforgettable!

Perfect Homemade Pizza Dough: A Step-by-Step Guide

I have been making homemade pizza dough for years, my kids help me with it and its so special to make together. There’s nothing quite like the satisfaction of making your own pizza dough from scratch. With this recipe, you’ll create a soft, stretchy dough that makes 8 dough balls, perfect for 9-inch pizzas. It’s versatile, freezer-friendly, and ideal for a family pizza night or entertaining friends. 

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Prep Time 40 minutes mins

Cook Time 10 minutes mins

Proving Time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Course Lunch, Main Course

Cuisine Italian

Servings 8 dough balls

Ingredients

  

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• 1 kg bread or strong flour
• 14 g fast-acting dried yeast (2 packets)
• 630 ml tepid water (200ml boiling water + 430ml cold water)
• 2 tsp sugar
• 2 tsp salt
• 2 tbsp olive oil

Instructions

 

Activate the Yeast

• Measure 630ml tepid water into a jug. Combine with the yeast, olive oil, and sugar, stirring gently.
• Let it sit for 15 minutes until bubbles form on the surface. This activates the yeast.

Mix the Dough

• Set up your Kenwood Chef Baker XL (or use another stand mixer).
• Place the large mixing bowl on the scales, press the weighing function to ON, and measure 1kg of flour directly into the bowl.
• Add the salt to the flour.
• Attach the dough hook, then slowly pour in the yeast mixture while mixing on low speed.
• Knead the dough in the mixer for 20 minutes until smooth and elastic.

First Prove

• Remove the bowl from the mixer, cover with a clean tea towel, and place it in a warm spot.
• Allow the dough to rise for 1.5 hours, or until it has doubled in size.

Shape the Dough Balls

• Once risen, punch the air out of the dough.
• Lightly flour your work surface and divide the dough into 8 equal portions (approximately 190g each).
• Roll each portion into a smooth round ball.

Second Prove

• Dust two trays with flour and place 4 dough balls on each tray.
• Cover with a clean tea towel or cling film and let them prove for another 30 minutes.

How to Make the Pizza

• Preheat the Oven

  Set your oven to 200ºC (fan) or 400℉.
• Stretch the Dough

  Lightly dust your work surface with flour.

  Take one dough ball and use your hands to gently push it out, keeping its round shape. Aim for a diameter of 9 inches. Stretch the dough if needed.
• Assemble the Pizza

  Transfer the dough to a baking tray.

  Spread a thin layer of pizza sauce over the base, leaving a small border for the crust.

  Sprinkle on grated cheese and add your toppings sparingly for evening cooking.
• Cook the Pizza

  Bake for 10–12 minutes, removing the tray for the last 2 minutes to crisp the base directly on the oven rack.

  The pizza is ready when the crust is golden and the cheese is bubbling.

Freezing Pizza Dough

• To Freeze:

  1) After shaping the dough into balls, place them on a tray. Cover with cling film or foil and freeze for 3 hours.

  2) Once frozen solid, use a spatula to gently release the dough balls from the tray.

  3) Transfer the dough balls into small food bags and return to the freezer. They’ll keep for up to 3 months.
• To Use Frozen Dough:

  1) Remove the dough ball from the freezer and its bag.

  2) Place it on a floured tray, cover with cling film, and defrost in the fridge overnight.

  3) Take the dough out of the fridge and leave it at room temperature for 1–2 hours before using.

  4) Dust your worktop with flour, and follow the pizza-making instructions above.

Video

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Keyword Dinner, Lunch, Meal Prep, Pizza

Tried this recipe?Let us know how it was!