James Martin Pizza Dough recipe is the secret to achieving a pizzeria-quality crust at home. Whether you prefer a thin and crispy Roman style or a soft, chewy Neapolitan edge, this dough provides the perfect foundation. Using strong flour and plenty of olive oil, this recipe is elastic, easy to work with, and delivers a base that bubbles up beautifully in a hot oven. It is simple enough for a weeknight dinner yet impressive enough for a weekend pizza party.
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Why You Will Love This Pizza Dough Recipe:
- Easy to Handle: The ratio of flour to water in this recipe creates a dough that is not too sticky, making it easy for beginners to knead and stretch without tearing.
- Versatile Texture: Depending on how thin you roll it, this single Pizza Dough can create both wafer-thin crispy bases and thicker, fluffier deep-pan styles.
- Flavorful Crust: The addition of good quality olive oil and a pinch of sugar ensures the crust browns beautifully and has a rich, savory flavor.
- Freezer Friendly: You can make a large batch and freeze the individual dough balls, ensuring you have homemade Pizza Dough ready to go anytime.
- Fun for Families: It is a robust dough that withstands a bit of rough handling, making it perfect for getting kids involved in the kitchen.
Pizza Dough Ingredients
- 500g strong white bread flour (plus extra for dusting)
- 1 tsp salt
- 1 tsp dried fast-action yeast (or 7g sachet)
- 1/2 tsp sugar (to help the yeast activate)
- 2 tbsp extra virgin olive oil
- 325ml lukewarm water
- 1 tbsp semolina flour (optional, for dusting the tray to add crunch)
How To Make James Martin Pizza Dough
- Mix Dry Ingredients: Place the 500g of strong bread flour, 1 tsp of salt, 1/2 tsp of sugar, and 1 tsp of yeast into a large mixing bowl (or the bowl of a stand mixer). Stir briefly to combine.
- Add Wet Ingredients: Make a well in the center of the flour. Pour in the 2 tbsp of olive oil and the 325ml of lukewarm water.
- Combine: Mix with a fork or your hands until the ingredients come together into a rough, shaggy ball of dough.
- Knead: Tip the dough onto a lightly floured surface. Knead for 10 minutes by hand (stretching and folding) until the dough is smooth, elastic, and springs back when poked. If using a stand mixer with a dough hook, knead on low speed for 5 to 7 minutes.
- Prove (First Rise): Lightly oil a clean bowl. Place the dough ball inside and cover with a damp tea towel or cling film. Leave in a warm place for 1 hour (or until doubled in size).
- Knock Back: Once risen, tip the dough out onto a floured surface and punch the air out of it (“knock back”). Knead briefly for 1 minute.
- Divide and Shape: Divide the dough into 2 large or 4 small balls. Roll out each ball into a thin circle using a rolling pin, or stretch it by hand for a more rustic look.
- Prepare for Baking: Dust your baking tray or pizza paddle with the semolina (or flour). Place the pizza base on top. Add your sauce and toppings.
- Bake: Bake in a preheated oven at the highest possible setting (240°C/475°F or higher) for 8 to 12 minutes until the crust is blistered and golden and the cheese is bubbling.
Recipe Tips
- The Frying Pan Method: James Martin often recommends starting the pizza in a hot, dry frying pan on the stove to crisp up the bottom, then transferring it to the oven grill (broiler) to cook the toppings. This mimics a pizza oven’s intense heat.
- Water Temperature: The water should be “blood temperature” (warm to the touch but not hot). If it is too hot, it will kill the yeast; if too cold, the rise will take forever.
- Semolina Secret: Dusting your tray or peel with semolina flour instead of plain flour adds a professional crunch and texture to the bottom of the pizza.
- Don’t Overload: When topping your dough, remember that less is more. Too much sauce or heavy toppings will make the center soggy and prevent the dough from cooking through.
What To Serve With Pizza Dough?
Homemade Pizza Dough pairs perfectly with fresh, sharp sides to cut through the cheese and carbs. Try a Rocket and Parmesan Salad with balsamic glaze, or a creamy Homemade Coleslaw. For dipping those crusts, a Garlic and Herb Dip is essential. If you are feeding a crowd, Dough Balls made from leftover dough with garlic butter are a great starter.
How To Store Leftovers Pizza Dough?
- Refrigerate (Dough): You can store the risen dough in the fridge for up to 24 hours. This slow-prove actually develops more flavor. Bring to room temperature before rolling out.
- Refrigerate (Cooked Pizza): Store baked slices in an airtight container for up to 3 days.
- Freeze (Dough): After step 7 (dividing), wrap the dough balls individually in cling film and freeze for up to 3 months. Thaw in the fridge overnight.
How To Reheat Leftovers Pizza Dough?
Important Tip: Avoid the microwave, which makes the crust chewy and rubbery.
- Frying Pan (Best Method): Place a slice of Pizza Dough in a dry, non-stick frying pan over medium heat. Cover with a lid (or foil) and heat for 3 to 4 minutes. This crisps the bottom while melting the cheese on top.
- Oven: Reheat on a baking tray at 200°C (400°F) for 5 to 8 minutes.
FAQs
It is not recommended. Strong bread flour has a higher protein content, which produces gluten. This gives the Pizza Dough its necessary chewy, elastic texture. Plain flour will result in a biscuit-like, brittle base.
If the dough snaps back when you try to roll it out, the gluten is too tight. Cover it and let it rest for 10 to 15 minutes to relax, then try again.
Yes, if using fresh yeast, use 15g. Crumble it into the water and sugar and let it dissolve before adding it to the flour.
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Pizza Dough Nutrition Facts
Serving Size: 1/4 of recipe (dough only)
- Calories: 460 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 580mg
- Total Carbohydrate: 85g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 14g
James Martin Pizza Dough
Course: Main, Lunch, DinnerCuisine: Italian, British, AmericanDifficulty: Easy4
small pizzas20
minutes1
hour460
kcalThis foolproof homemade Pizza Dough delivers a pizzeria-quality crust that is crisp on the bottom and chewy in the center. Made with strong bread flour and extra virgin olive oil, it is an elastic, easy-to-handle base that bubbles up perfectly in a hot oven. Whether you prefer a wafer-thin Roman style or a deep-pan classic, this versatile dough is the perfect canvas for your favorite toppings.
This dough can make 2 large or 4 small pizzas.
Ingredients
500g strong white bread flour (plus extra for dusting)
1 tsp salt
1 tsp dried fast-action yeast (or 7g sachet)
1/2 tsp sugar (to help the yeast activate)
2 tbsp extra virgin olive oil
325ml lukewarm water
1 tbsp semolina flour (optional, for dusting the tray to add crunch)
Directions
- Mix Dry Ingredients: Place the 500g of strong bread flour, 1 tsp of salt, 1/2 tsp of sugar, and 1 tsp of yeast into a large mixing bowl (or the bowl of a stand mixer). Stir briefly to combine.
- Add Wet Ingredients: Make a well in the center of the flour. Pour in the 2 tbsp of olive oil and the 325ml of lukewarm water.
- Combine: Mix with a fork or your hands until the ingredients come together into a rough, shaggy ball of dough.
- Knead: Tip the dough onto a lightly floured surface. Knead for 10 minutes by hand (stretching and folding) until the dough is smooth, elastic, and springs back when poked. If using a stand mixer with a dough hook, knead on low speed for 5 to 7 minutes.
- Prove (First Rise): Lightly oil a clean bowl. Place the dough ball inside and cover with a damp tea towel or cling film. Leave in a warm place for 1 hour (or until doubled in size).
- Knock Back: Once risen, tip the dough out onto a floured surface and punch the air out of it (“knock back”). Knead briefly for 1 minute.
- Divide and Shape: Divide the dough into 2 large or 4 small balls. Roll out each ball into a thin circle using a rolling pin, or stretch it by hand for a more rustic look.
- Divide and Shape: Divide the dough into 2 large or 4 small balls. Roll out each ball into a thin circle using a rolling pin, or stretch it by hand for a more rustic look.
- Bake: Bake in a preheated oven at the highest possible setting (240°C/475°F or higher) for 8 to 12 minutes until the crust is blistered and golden and the cheese is bubbling.
Notes
- The Frying Pan Method: James Martin often recommends starting the pizza in a hot, dry frying pan on the stove to crisp up the bottom, then transferring it to the oven grill (broiler) to cook the toppings. This mimics a pizza oven’s intense heat.
Water Temperature: The water should be “blood temperature” (warm to the touch but not hot). If it is too hot, it will kill the yeast; if too cold, the rise will take forever.
Semolina Secret: Dusting your tray or peel with semolina flour instead of plain flour adds a professional crunch and texture to the bottom of the pizza.
Don’t Overload: When topping your dough, remember that less is more. Too much sauce or heavy toppings will make the center soggy and prevent the dough from cooking through.
