Delia Smith Pizza Dough Recipe

This classic homemade pizza dough is the kind you’ll come back to again and again: crisp at the edges, lightly chewy through the middle, and full of that clean, wheaty flavour that makes a simple topping sing. It’s a straightforward, reliable dough with an easy method that suits beginners, but still feels deeply satisfying for confident home bakers. Expect about 20 minutes of hands-on time, plus rising time, and a short, hot bake for the best blistered crust. From start to finish, set aside around 1 hour 30 minutes.

Ingredients

For the dough

• 500g strong white bread flour, plus extra for dusting
• 7g fast-action dried yeast (1 sachet)
• 2 tsp fine sea salt
• 1 tsp caster sugar (optional)
• 2 tbsp olive oil, plus a little extra for the bowl
• 325ml warm water (hand-warm, not hot)

For shaping and baking

• Semolina or flour, for dusting the tray or pizza peel
• Your chosen toppings (keep them light so the base bakes crisp)

Optional topping ideas (for 2 large pizzas)

• 200–250g pizza mozzarella, torn and well-drained
• 200–300ml passata, seasoned with a pinch of salt and oregano
• Fresh basil, rocket, or a drizzle of chilli oil to finish

How to Make Delia Smith Pizza Dough Recipe

Prepare the oven and equipment

• Prepare the oven: Preheat the oven to 240°C or 220°C fan. If you have a pizza stone or steel, put it on the middle shelf while the oven heats and give it at least 30 minutes to get properly hot.
• Set yourself up for success: Dust a large baking tray (or pizza peel) with semolina or flour so the dough slides easily when it’s time to bake.

Mix the dough

• Combine the dry ingredients: Tip the flour into a large bowl. Add the yeast and (if using) sugar, then add the salt on the opposite side of the bowl so it doesn’t sit directly on the yeast.
• Add liquids: Pour in the olive oil and warm water. Stir with a wooden spoon until you have a rough, shaggy dough and most of the flour is picked up.

Knead until smooth

• Knead: Turn the dough out onto a lightly floured worktop and knead for 8–10 minutes until smooth, elastic, and only slightly tacky. If you’re using a stand mixer with a dough hook, knead for about 5–6 minutes on medium-low.
• Check texture: You’re aiming for soft and pliable, not dry. If it feels stiff, add a teaspoon of water at a time. If it’s very sticky, dust the surface lightly, but try not to add lots of extra flour.

First rise

• Let it rise: Lightly oil a bowl, add the dough, and turn it once so it’s coated. Cover with a clean tea towel or cling film and leave somewhere warm for 45–60 minutes, or until doubled in size.
• Make-ahead option: If you’d like more flavour, you can let it rise more slowly in the fridge (covered) for 12–24 hours. Bring back to room temperature before shaping.

Shape and assemble

• Divide: Knock the dough back gently to release big air pockets. Divide into 2 balls for large pizzas (or 3 for medium). Cover and rest for 10 minutes so the gluten relaxes.
• Stretch: On a lightly floured surface, press each ball into a round, then stretch from the centre outwards. Leave a slightly thicker rim for a good crust. Aim for about 30cm for a large pizza.
• Top lightly: Transfer to your prepared tray or peel. Add sauce, cheese, and toppings sparingly. Too much topping is the quickest way to a soggy centre.

Bake

• Bake hot and fast: Slide the pizza onto the hot stone/steel (or bake on a preheated tray). Bake for 8–12 minutes, until the rim is puffed and golden, and the underside is crisp and browned.
• Finish with care: If your toppings are browning before the base is crisp, move the pizza down a shelf for the last couple of minutes.

Cool, slice, and serve

• Cool briefly: Rest the pizza for 1–2 minutes before slicing. This helps the cheese set slightly so it doesn’t slide off with the first cut.
• Slice and serve: Finish with fresh basil, rocket, parmesan, or a drizzle of olive oil, then serve while the crust is still at its crisp best.

Tips

Why didn’t my dough rise properly?

Most often it’s temperature. Yeast needs warmth, but not heat. Use hand-warm water (too hot can damage the yeast), and rise the dough in a pleasantly warm spot. Also check your yeast is in date and store it sealed in a cool cupboard.

How do I get a crisp base in a home oven?

Preheat a pizza stone or steel for at least 30 minutes, bake at the highest practical temperature, and keep toppings light. A thin layer of sauce and well-drained mozzarella make a big difference.

Why does my dough keep shrinking back when I stretch it?

That’s the gluten tightening. Cover the dough and let it rest for 10 minutes, then try again. You’ll find it stretches much more easily after a short pause.

How can I add more flavour without extra effort?

Let the dough rise slowly in the fridge overnight. That longer fermentation develops a deeper, slightly nutty flavour and a nicer texture, especially around the crust.

Serving Suggestions

• Serve with a simple rocket salad with lemon and parmesan.
• Add a side of marinated olives and roasted peppers for an easy pizza night spread.
• Pair with a warm bowl of tomato and basil soup for a cosy lunch.
• Finish with a crisp green salad and a sharp vinaigrette to balance rich toppings.

Storage

Room temperature

Once baked as pizza, leftovers are best eaten the same day, but will keep for up to 24 hours wrapped well. Reheat in a hot oven or a dry frying pan to bring back crispness.

Refrigerator

You can refrigerate the dough (after a short rise of 30 minutes at room temperature) for 12–24 hours, covered. Let it sit out for 30–60 minutes before shaping so it stretches easily.

Freezing

Freeze dough after the first rise: divide into portions, oil lightly, and seal in freezer bags for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before shaping. You can also freeze baked pizza slices; reheat from frozen in a hot oven until piping hot.

Nutrition

• Calories: 255 kcal
• Carbohydrates: 47 g
• Protein: 8 g
• Fat: 4 g
• Saturated Fat: 0.6 g
• Sodium: 390 mg

Nutrition values are estimates and will vary depending on ingredients used and portion size. Toppings are not included.

FAQs

Delia Smith Pizza Dough Recipe

0.0 from 0 votes

Course: MainCuisine: Italian-inspiredDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

90

minutes

Calories

255

kcal

30

minutes

A reliable, easy homemade pizza dough with a crisp, lightly chewy crust. Perfect for high-heat baking at home and ideal for make-ahead meals.

Ingredients

• 500g strong white bread flour, plus extra for dusting

• 7g fast-action dried yeast (1 sachet)

• 2 tsp fine sea salt

• 1 tsp caster sugar (optional, helps yeast get going)

• 2 tbsp olive oil, plus a little extra for the bowl

• 325ml warm water (hand-warm, not hot)

• Semolina or flour, for dusting the tray/peel

Directions

• Mix flour, yeast, salt and (if using) sugar in a large bowl. Add olive oil and warm water, then stir to a shaggy dough.
• Knead for 8–10 minutes by hand (or 5–6 minutes in a mixer) until smooth, elastic and only slightly tacky.
• Place in a lightly oiled bowl, cover, and leave somewhere warm for 45–60 minutes until doubled in size.
• Heat the oven to 240°C (220°C fan). If using a pizza stone/steel, preheat it for at least 30 minutes.
• Knock back the dough, divide into 2 balls for large pizzas (or 3 for medium), then rest 10 minutes. Stretch into rounds.
• Top lightly (less is more), then bake 8–12 minutes until blistered and cooked through.
• Rest 2 minutes, slice, and serve hot.

Notes

• For the crispest base, bake on a preheated stone or steel.
• If the dough keeps springing back, cover and rest it for 10 minutes, then stretch again.
• Keep toppings light so the centre cooks properly.