Nutritional values are estimates per serving
Thick, pillowy and satisfying. This enriched dough uses olive oil and a longer prove to create a base that is crispy on the outside and soft and airy inside. The kind of pizza that needs no apology for its indulgence.
A note from us
The second prove in the tin is just as important as the first. A properly proved deep pan dough bakes up with a light airy interior and a crispy exterior. Rushing this step gives a dense heavy result. Be very generous with the olive oil in the tin — it pools around the edges during baking and gives the crust its characteristic golden crunch.
What you need 🛒
How to make it 👨🍳
Mix the flour, yeast, salt and sugar together. Add the olive oil and warm water and mix until a dough forms.
Knead for 8-10 minutes until smooth and elastic. The dough should be soft, slightly tacky and very elastic — it should stretch easily when pulled without tearing or springing back too quickly.
Place in an oiled bowl, cover and prove for 1-2 hours until doubled in size.
Generously oil a deep sided 30cm round tin or a rectangular baking tray with olive oil — be very generous, the oil is what gives the base its characteristic crispy bottom.
Press the dough into the tin pushing it right to the edges. If it springs back leave it to rest for 10 minutes then try again.
Cover and leave to prove again for 30-45 minutes until puffy and risen.
Preheat oven to 220C. Add your toppings directly to the proved dough.
Bake for 20-25 minutes until the edges are deeply golden and the base is crispy — lift the edge with a spatula to check. The bottom should be golden and crispy not pale and soft.
