A classic homemade pizza dough that’s soft, chewy and perfect for your favourite toppings. Using Borderfields Cold Pressed Rapeseed Oil adds a subtle, clean-tasting lift to the dough and helps create golden, crispy edges you’ll love.
ingredients
- 320 ml warm water
- 1 tbsp granulated sugar
- 2¼ tsp (1 packet) instant yeast
- 440–500g all-purpose flour
- 2 tbsp Borderfields Cold Pressed Rapeseed Oil
- 1 tsp salt
method
1. Proof the yeast
Pour the warm water into a large bowl. Sprinkle in the sugar and yeast, stir to combine, and let sit for about 5 minutes until foamy.
2. Mix the dough
Add 2 tbsp Borderfields Cold Pressed Rapeseed Oil, salt, and most of the flour. Stir until a shaggy dough forms. Add a little extra flour if needed — the dough should be soft but not sticky.
3. Knead
Turn the dough onto a lightly floured surface and knead for 5–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed.
4. First rise
Grease a clean bowl with a little rapeseed oil, place the dough inside, cover with a clean tea towel or cling film, and let it rise in a warm spot for 60–90 minutes until doubled in size.
5. Shape
Once risen, punch down the dough and divide it into 2 equal balls. Gently shape each ball into a 12-inch round.
6. Rest
Cover and let rest for 10–15 minutes while you preheat your oven (240 °C).
7. Top and bake
Add your favourite sauce, cheese, and toppings, then bake for about 12–15 minutes until golden brown and bubbling.
