Homemade Pizza Dough V2

I previously shared an earlier version of this recipe (Which you can check this out here), but although it was good, I felt it needed some improvements to better suit the higher temperatures of my new pizza oven.

This version is also vegan, as I can no longer use regular milk. However, the oat milk can be swapped like-for-like with dairy milk and you’ll get virtually the same results.

This recipe makes 3 large pizzas or 4 medium

Ingredients

650g 00 grade flour (if you cannot find this then normal strong white bread flour works fine and is what i sometimes use)
5g Sachet of yeast
2tsp salt
25ml olive oil
50ml warm oat milk / Regular milk works just as well
350ml warmed water (I normally use 150ml of boiling water from the kettle and mix 200ml cold tap water)

Method

Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk.
Gradually add the water, mixing well to form a soft dough.
Turn the dough out on to a floured work surface and knead for about 10 minutes, until smooth and elastic, Alternatively use a stand mixer with dough hook,

Using the stand mixer: knead for 8 minutes, leave to rest for 10 then knead again for the remaining 2 minutes.
Transfer to a clean bowl or leave in mixer bowl if using stand mixer, cover with a damp tea towel and leave to rise for about 2 hours, or until doubled in size.
When the dough has risen, knock it back, portion into 3 dough balls, roll into a ball and leave to rise again, covered with a tea towel, this should take about 2 hours, or until doubled in size.
Roll (or stretch) out until at your desired size.

Freezing Tip

Don’t want to use all of the dough at once? After the first rise, divide the dough into portions and shape into balls. Lightly oil individual freezer bags, place one dough ball into each bag and freeze.

When you’re ready to use them, transfer a dough ball to the fridge 12–24 hours before you need it to allow it to defrost. Then proceed as normal with the second rise. Please note that dough coming straight from the fridge may take 2–3 hours to complete its second rise.