How To : Homemade Pizza

This skill-based video will show you step-by-step how to create your own pizza dough from scratch at home! We'll cover off how to prepare the dough, knead the dough, how to test when it's ready, how to store portioned dough, bake your pizza and lots of tips and tricks along the way.

Useful Video Timestamps:

Making the dough: 00:50

Kneading the dough (standing mixer): 01:39

Kneading the dough (hands): 01:51

Kneading technique: 02:33

Finger indent test: 03:08

Dough rise: 03:33

Punching down and portioning: 04:53

Storing your dough: 05:17

Shaping your base: 05:34

Adding toppings: 06:13

Transferring to the oven to bake: 06:20

Testing when baked: 07:16

Printable Recipe PDF

SC+ Pizza PDF
Download PDF • 4.40MB

Check out this recipe for an easy tomato sauce and classic tomato, mozzarella and basil pizza.

Time to prepare: 20 minutes + dough rise time Time to bake: 12 - 14 minutes

Makes: 4 x 30cm pizza bases


Pizza dough

7g quick yeast*

330ml warm water*

500g strong white bread flour, plus extra for dusting

2 tsp salt

2 tbsp olive oil

Handful of polenta, for dusting


Making the Pizza Dough

  1. To make the pizza dough, weigh the flour into a large mixing bowl. Add in the quick bake yeast and stir to combine. If you're using dried active yeast, you'll need to activate or 'bloom' this in the 330ml warm water first (see good to know, below*).

  2. Add in the salt, olive oil and 330ml warm water, use a spoon to bring everything together then we can begin to knead the dough.

  3. If you're using a standing mixer, use the dough attachment on speed 2 for 6 - 8 minutes, stopping to scrape down the bowl and test if the dough is ready every few minutes. If you're kneading the dough by hand, tip everything out onto a clean surface and knead for 8 - 10 minutes, lightly flouring the surface as needed if the dough is sticking as you go. When the dough has been kneaded enough, it should be smooth and elastic and create a firm ball. (See notes on dough test below*).

  4. Use a very thin smear of olive oil to line a clean mixing bowl (this will stop it sticking) and place the kneaded dough ball in. Cover with cling film or a kitchen towel and leave to rise for 1 hour*, or until doubled in size.

  5. Once risen, uncover the dough and use a fist to punch the dough firmly once to remove air pockets. Tip onto a floured surface seperate the dough into 4 equal dough portions. Any portions you're not using straight away you can store in the fridge or freezer for later*.

Baking the Pizza

  1. Preheat the oven to the highest temperature setting your oven will go to! This is typically 240ºC/220ºC fan oven/gas mark 8 or 9. Put whatever you'll be baking your pizza on (a pizza stone or a baking tin) in the oven too - as we want this piping hot to give our pizza a crispy base.

  2. Roll the portioned dough on a lightly floured surface, using hands to stretch and shape it until you get to your desired size and shape pizza. On a sheet of baking paper, scatter over a handful of polenta and gently place your shaped pizza dough on top, pressing the dough down onto the polenta. Pull this sheet of baking paper with the pizza on top onto a chopping board (we'll use this to transfer the pizza over to the oven - you can also use a pizza paddle). Add your tomato sauce and toppings that need baked.

  3. Bring the chopping board or pizza paddle over to the oven and, using the baking paper as a handle, swiftly pull the pizza from the chopping board onto the heated baking tray or pizza stone.

  4. Bake for 12 –14 minutes until the cheese is bubbling and the pizza crust is golden and firm to tap.

  5. Remove from the oven when ready and scatter over fresh basil, freshly cracked black pepper and a drizzle of olive oil. Slice and enjoy!

Nutritional Information

(per 30cm pizza base)

512 calories

18g protein, 88g carbs, 9g fat

Good to know:

  • Quick yeast (also known as instant, rapid or easy yeast) can be added straight into the flour. Stir into the flour before adding in the salt as direct contact can de-activate the yeast.

  • Active dried yeast (also known as traditional or baker's yeast) needs activating or 'blooming' beforehand. To do this, simple scatter the 7g into the 330ml warm water and leave for 5 minutes, it should bubble up and be foamy, then add it in to the flour mix with everything else.

  • No need to get a thermometer out for the warm water, test with your fingers for luke-warm or 'bath temperature warm' water.

  • The warmer your kitchen is, the quicker the dough will rise. A great spot is any warm spot where there is no draft. An oven (turned off but the inside light turned on), an airing, utility or laundry cupboard are all great spots.

  • I love using a pizza stone to bake my pizzas. They conduct and hold heat more evenly than a baking tray, giving a noticeably more crispy pizza base (I also use mine for toasting breads, bagels, cookies or flat-baked goods).

  • To store, wrap dough-ball portions in cling film and keep them in a ziplock bag in the fridge for up to 1 week or freezer for up to 3 months. Bring to room temperature for 30 minutes before using.