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Serves
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Ingredients
  • 800 g Double Zero Flour
  • 500 ml Room temp water
  • 3 g dried active yeast
  • 10 g salt
My Easy Pizza Dough My Easy Pizza Dough
My Easy Pizza Dough
it's worth the wait

This is a cold prove pizza dough it's a long time coming but it's totally worth the wait

Prep 20 minutes
Total 48 hours
  1. Stir yeast into the water with your hands, dissolve the yeast completely and let it sit at room temp for 20 mins
  2. Pour in the flour and the salt on top
  3. You can either knead this by hand for 15 mins or ideally use a dough hook attachment in a mixer combine well until dough is elastic and slightly sticky still
  4. Flour a bowl put the dough in and flour on top of the dough as well
  5. cover with cling film and store in a fridge for minimum 48 hours to prove
  6. When proving is done knock back the dough divide into 4 equals pieces and roll into balls
  7. sprinkle with flour and cover again with cling film or a cloth until you're ready to stretch the pizza.
  8. On a well floured surface start by pressing from the middle outwards to form a "crust" you are pushing air bubbles to edge so don't squash them
  9. Carefully turn (90 degrees at a time) and stretch the dough until you form a circular pizza dough with crust ready for toppings.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

My Easy Pizza Dough
it's worth the wait

This is a cold prove pizza dough it's a long time coming but it's totally worth the wait

favorite
print
rate
Prep 20 minutes
Total 48 hours
Serves
US | Metric
Ingredients
  • 800 g Double Zero Flour
  • 500 ml Room temp water
  • 3 g dried active yeast
  • 10 g salt

  1. Stir yeast into the water with your hands, dissolve the yeast completely and let it sit at room temp for 20 mins
  2. Pour in the flour and the salt on top
  3. You can either knead this by hand for 15 mins or ideally use a dough hook attachment in a mixer combine well until dough is elastic and slightly sticky still
  4. Flour a bowl put the dough in and flour on top of the dough as well
  5. cover with cling film and store in a fridge for minimum 48 hours to prove
  6. When proving is done knock back the dough divide into 4 equals pieces and roll into balls
  7. sprinkle with flour and cover again with cling film or a cloth until you're ready to stretch the pizza.
  8. On a well floured surface start by pressing from the middle outwards to form a "crust" you are pushing air bubbles to edge so don't squash them
  9. Carefully turn (90 degrees at a time) and stretch the dough until you form a circular pizza dough with crust ready for toppings.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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