Quick ‘Sourdough’ Pizza Dough

This is my go-to recipe for when you want a quick pizza dough. It’s really light, delicious, and about as close to sourdough as you can get without all the faff. The recipe makes enough for two, so simply double or triple it depending on your party size. You can also freeze the dough and defrost it when needed - I often make a double batch, portion into balls and keep some in the freezer for impromptu pizza nights.

Makes 2

FOR THE DOUGH

250g strong white flour, plus extra to dust

1tsp fast-action dried yeast

1tsp caster sugar

1tbsp extra virgin olive oil

You will also need fine semolina for dusting the pizza peel

1 For the base, in a medium bowl, mix the flour, yeast, sugar, oil, 1/2 tsp fine salt and 150ml tepid water to make a shaggy dough. Tip on to a lightly floured work surface and knead for 5min, until smooth and elastic (you can also do this in a stand mixer). Return to the bowl, cover and leave to rise in a warm place for 1hr, or until doubled in size.

2 Tip the dough on to a lightly floured work surface, divide in 1/2 and shape each portion into a ball. Cover with a clean tea towel and leave to rise again for 30min, if you have time.

3 Press or roll out 1 piece of dough to a rough 25cm circle.

4 Preheat pizza oven to 400°C. Dust the pizza peel with flour or semolina and lift a pizza base on to it. Working quickly, add your toppings. Cook for 1-2min, rotating regularly with the peel, until the crust is puffed and golden. Transfer to a board and enjoy. Repeat with remaining dough and topping.