With just six ingredients and ten minutes of kneading, Baking Mad’s five-star-rated recipe is the perfect crowd-pleaser for the long weekend.
With multiple bank holiday weekends fast approaching, baking experts at [bakingmad.com]Baking Mad are encouraging households to ditch the takeaway menus in favour of a more satisfying alternative: making homemade pizza dough from scratch. Their easy recipe, made using Allinson’s Strong White Bread Flour, takes just six ingredients and 10 minutes of hands-on time – making it the ideal kitchen activity for families, flatmates or anyone looking to level up their long weekend plans.
The dough has become a firm favourite among Baking Mad’s community, earning a five-star rating and rave reviews for its chewy, golden crust that rivals any restaurant pizza. Once kneaded and proved, the dough can be rolled out thick for a soft, deep-pan base or stretched thin for a crispier, more traditional crust. It makes enough for up to three large pizzas – or four thinner ones – meaning there’s plenty to go around, whether you’re feeding the family or hosting a DIY pizza night with friends.
The baking experts at Baking Mad said:
“With more people cooking at home and trying to make their money go further, this pizza dough recipe ticks all the boxes. It’s simple, satisfying, and much more rewarding than ordering in. Plus, it’s a brilliant way to get kids involved in the kitchen over the long weekend.”
The recipe combines Allinson’s Strong White Bread Flour and Easy Bake or Time Saver Yeast to give the dough its signature stretch and bite. Unlike plain flour, the high gluten content of bread flour helps to create the iconic chewy texture of a proper pizza base – one that springs back when pressed and holds its shape under layers of bubbling cheese and toppings.
How to get your dough just right – expert tips from the Baking Mad team
To help bakers of all levels get it right, Baking Mad shares expert guidance throughout the recipe, making it a fail-safe option even for beginners. Here are their top tips for pizza dough perfection:
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Master the knead: Don’t be intimidated by the kneading stage – it only takes 10 minutes. Press the dough away with the heel of your hand, fold it back, give it a quarter turn and repeat until the dough is smooth and elastic. If it springs back when poked, it’s ready.
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Choose the right flour: Allinson’s Strong White Bread Flour is ideal for pizza dough thanks to its high gluten content. This gives the base its iconic stretch and chewy texture. For an even more elastic dough, very strong bread flour can be used.
Prove like a pro: Lightly oil your bowl before proving and cover the dough with a clean tea towel. This prevents drying out and helps the dough rise evenly. -
Avoid sticky situations: If your dough sticks when transferring it to a baking sheet or pizza stone, use two spatulas to lift it without tearing. For a thinner, crispier base, divide the dough into four instead of three and roll out as thinly as possible.
What you’ll need to make the perfect pizza base
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500g Allinson’s Strong White Bread Flour
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1 sachet (7g) Allinson’s Easy Bake or Time Saver Yeast
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1 tsp Billington’s Unrefined Golden Caster Sugar
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2 tsp Salt
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300ml Warm Water
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50ml Olive Oil
The full recipe and method is available now at: https://www.bakingmad.com/recipes/pizza-dough
The dough can also be frozen for up to three months. Simply portion and lightly oil each ball before wrapping and storing in the freezer. For best results, defrost in the fridge overnight and allow to come to room temperature before shaping.
For those looking to take their pizza night to the next level, Baking Mad also offers recipes for sourdough stuffed crust, mini cheese and tomato pizzas, and a homemade deep pan pizza that’s ready in time for dinner.
