Delia Smith Pizza Dough Recipe

This classic Delia Smith Pizza Dough is made with plain white soft flour, easy-blend dried yeast, olive oil, and a touch of golden caster sugar. The result is a crisp, authentic Italian-style crust that is chewy on the inside and sturdy enough to hold all your favorite toppings without becoming soggy. It is the perfect foundation for a homemade pizza night and makes a fun, interactive dinner for the whole family.

Delia Smith Pizza Dough Recipe Ingredients

• 6 oz (175 g) plain white soft flour (plus extra for dusting)
• 1 level teaspoon salt
• 1 level teaspoon easy-blend dried yeast (fast-action)
• ½ level teaspoon golden caster sugar
• 1 tablespoon olive oil
• 4 fl oz (120 ml) hand-hot water

To Roll Out:

• 2-3 level tablespoons polenta (cornmeal)

How To Make Delia Smith Pizza Dough Recipe

1. Warm the Flour: Begin by placing the flour in an ovenproof bowl and warming it slightly in a low oven for about 10 minutes. Turn the oven off. This gentle warmth gives the yeast a head start and helps the dough activate faster.
2. Mix Dry Ingredients: Sift the warm flour, salt, dried yeast, and sugar into a large mixing bowl. Make a well in the center of the mixture.
3. Add Liquids: Add the olive oil and pour in the hand-hot water. Start mixing to a dough with a wooden spoon. As it comes together, use your hands to finish mixing. Wipe the bowl clean with the dough ball, adding a spot more water if there are any dry bits left at the bottom.
4. Knead: Transfer the dough to a flat work surface (there shouldn’t be any need to flour this if the hydration is right). Knead the dough vigorously for 3 minutes. You want it to develop a sheen and blister under the surface, becoming springy and elastic.
5. Rise: Leave the dough on the surface covered by the upturned mixing bowl, or transfer it to a clean bowl and cover with lightly oiled cling film. Leave it in a warm place until it has doubled in bulk, which will take about 1 hour at room temperature.
6. Preheat and Prep: While the dough rises, pre-heat the oven to gas mark 8, 450°F (230°C). Place your pizza stone or solid baking sheet inside to heat up—this is crucial for a crisp bottom.
7. Shape: Tip the risen dough back onto a work surface sprinkled generously with polenta (cornmeal). Knock the air out (punch down) and knead for a couple of seconds. Dust your rolling pin with polenta and roll the dough out to a circle approximately 10 inches (25.5 cm) in diameter.
8. Stretch: Finish stretching the dough with your hands, working from the center and using the flat of your fingers to push the dough out. It doesn’t need to be perfectly round, but aim for a fairly thin base with slightly raised edges to hold the sauce.
9. Transfer and Top: Using a thick oven glove, very carefully lift the hot baking sheet or pizza stone out of the oven. Sprinkle it with more polenta (this acts as ball bearings so the dough doesn’t stick). Carefully lift the dough onto the hot stone. Add your sauce and toppings quickly.
10. Bake: Bake on a high shelf for 10-12 minutes, until the crust is golden brown and crisp and the cheese is bubbling.

Recipe Tips

• Hand-Hot Water: The water temperature is critical. It should feel hot to the touch but not scalding (around 110°F/43°C). If it burns your finger, it will kill the yeast. If it’s cold, the yeast won’t wake up.
• The Polenta Trick: Using polenta (cornmeal) instead of flour to roll out the dough adds a wonderful crunch and prevents the pizza from sticking to the stone. It gives that authentic pizzeria texture.
• Hot Stone: Preheating the baking sheet or stone is non-negotiable. When the raw dough hits the hot surface, it starts cooking immediately, ensuring the bottom is crisp rather than soggy.
• Plain Flour: Delia uses plain soft flour rather than strong bread flour for a lighter, more biscuit-like crust that is easier to roll out.
• Kneading: Do not skimp on the kneading. Those 3 minutes of vigorous work develop the gluten strands that trap the gas from the yeast, giving you the bubbles in the crust.

What To Serve With Delia Smith Pizza Dough Recipe

Pizza is a meal in itself, but these sides round it out.

• Green Salad: A crisp rocket (arugula) salad with balsamic dressing.
• Garlic Bread: For a carb-heavy feast.
• Coleslaw: A creamy crunch to contrast the hot cheese.
• Italian Red Wine: A Chianti or Montepulciano.

How To Store Delia Smith Pizza Dough Recipe

• Refrigerate: You can make the dough ahead of time. After the first rise, punch it down, wrap it in oiled cling film, and store it in the fridge for up to 24 hours. Bring to room temperature before rolling.
• Freeze: Freeze the dough ball after the first rise. Wrap tightly in plastic and freeze for up to 3 months. Thaw in the fridge overnight.
• Reheat: Reheat leftover baked pizza slices in a dry frying pan or a hot oven for 5 minutes to restore the crisp bottom.

Delia Smith Pizza Dough Recipe Nutrition Facts

• Calories: 180
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 300mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugar: 1g
• Protein: 5g

Nutrition information is estimated per serving (based on 1/4 of the pizza base).

FAQs

Try More Recipes:

• Delia Smith Vegetable Soup​ Recipe
• Delia Smith Mince Pies Recipe
• Delia Smith Millionaire Shortbread Recipe