This James Martin pizza dough is a simple, reliable base that delivers a crisp crust with a soft, chewy centre. It has a clean, wheaty flavour that works beautifully with both classic and creative toppings. The recipe is beginner friendly and does not require any special equipment beyond a bowl and your hands. From start to finish, including resting time, it takes about 1 hour and 30 minutes.
Ingredients
For the pizza dough
- 500g strong white bread flour
- 7g fast-action dried yeast
- 1½ tsp fine sea salt
- 2 tbsp olive oil
- 325ml warm water
How to Make James Martin Pizza Dough
- Prepare the oven: Preheat the oven to 240°C or 220°C fan. Place a heavy baking tray or pizza stone on the middle shelf so it heats up fully.
- Mix the dough: Tip the flour into a large bowl. Add the yeast to one side and the salt to the other. Pour in the olive oil and most of the warm water, then mix with your hands until a soft dough forms.
- Knead: Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until smooth, elastic, and no longer sticky.
- Rest: Place the dough in a lightly oiled bowl. Cover with a clean tea towel and leave in a warm place for about 45 minutes, or until doubled in size.
- Shape: Knock the dough back gently, then divide into two or three balls depending on size preference. Roll each piece into a thin round.
- Assemble: Add your chosen sauce and toppings sparingly, leaving a small border around the edge.
- Bake: Slide the pizza onto the hot tray or stone. Bake for 8 to 12 minutes until the base is crisp and the edges are lightly blistered.
- Cool slightly: Rest for 1 to 2 minutes before slicing so the toppings settle.
Tips
Why is my pizza dough tough?
Tough dough usually means too much flour or not enough kneading. The dough should feel soft and slightly springy before resting.
How do I get a crisp base at home?
Always preheat the tray or stone fully. A very hot surface is key to a crisp pizza base.
Can I make the dough ahead of time?
Yes. After the first rise, cover tightly and refrigerate for up to 24 hours. Bring back to room temperature before shaping.
Serving Suggestions
- Serve with a simple green salad and olive oil dressing
- Finish with fresh basil and a drizzle of extra virgin olive oil
- Pair with roasted vegetables or cured meats
Storage
Room temperature
Unbaked dough can rest at room temperature for up to 2 hours, covered.
Refrigerator
Store wrapped dough in the fridge for up to 24 hours. Allow it to warm slightly before rolling.
Freezing
Freeze dough balls wrapped tightly for up to 3 months. Defrost overnight in the fridge before use.
Nutrition
- Calories: 620 kcal
- Carbohydrates: 105 g
- Protein: 18 g
- Fat: 14 g
- Saturated fat: 2 g
- Sodium: 780 mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make this dough without a mixer?
Yes, this dough is designed to be mixed and kneaded by hand and works very well without a mixer.
What flour works best for pizza dough?
Strong white bread flour gives the best structure and chew for pizza dough.
Can I cook this pizza on a barbecue?
Yes, cook on a very hot pizza stone with the lid closed for best results.
How thin should I roll the dough?
Roll it until just translucent in places for a classic thin and crisp base.
James Martin Pizza Dough
Course: MainCuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesClassic homemade pizza dough with a crisp base and soft, chewy texture. Perfect for oven baked or stone baked pizzas.
Ingredients
500g strong white bread flour
7g fast-action dried yeast
1½ tsp fine sea salt
2 tbsp olive oil
325ml warm water
Directions
- Mix flour, yeast, salt, oil and water to form a dough.
- Knead until smooth and elastic.
- Rest until doubled in size.
- Shape, top, and bake in a hot oven until crisp.
Notes
- Preheat your tray or stone for best results.
- Do not overload with toppings.
- Dough can be frozen for later use.
