James Martin Pizza Dough​​​

This James Martin pizza dough is a reliable, everyday base that bakes up crisp at the edges with a chewy, airy middle and that lovely, slightly nutty wheat flavour you only get from a proper knead and rise. It is an easy dough to handle, forgiving for beginners, and ideal for cooking on a screaming hot tray or pizza stone at home. Expect a thin, flexible centre for folding, plus enough structure to hold generous toppings. Total time is about 1 hour 55 minutes, most of it hands-off while the dough rises.

Ingredients

For the pizza dough (makes 4 bases)

• 500g strong white bread flour (or Italian “00” flour), plus extra for dusting
• 7g instant yeast (fast-action dried yeast)
• 2 tsp fine sea salt
• 1 tsp caster sugar
• 2 tbsp extra-virgin olive oil, plus a little extra for the bowl
• 325ml warm water (not hot)
• 2 tbsp semolina or fine polenta (optional, for dusting and extra crispness)

Optional, for assembling a classic pizza

• 200–250g pizza sauce or passata, seasoned with salt and a pinch of oregano
• 250–300g mozzarella, torn and well-drained
• Fresh basil leaves
• Olive oil, for finishing

How to Make James Martin Pizza Dough

Prepare the oven and tray

• Prepare the oven: Preheat the oven to its highest setting (aim for 250°C or 240°C fan). Put a heavy baking tray or pizza stone on the middle shelf to heat for at least 30 minutes. A properly hot surface is the secret to a crisp base.
• Get your toppings ready: If you are making pizza straight away, prep your sauce and toppings now. Once the dough is stretched, you want to top it quickly so it does not stick to the peel or tray.

Mix the dough

• Combine the dry ingredients: Tip the flour into a large bowl and stir in the yeast, salt, and sugar. Keep the salt and yeast evenly dispersed so the dough rises well.
• Add water and oil: Make a well in the centre. Pour in the warm water and olive oil, then mix with a spoon or your hand until you have a shaggy, rough dough.

Knead until smooth and elastic

• Knead: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes (or 6–7 minutes in a stand mixer with a dough hook) until smooth, springy, and only slightly tacky.
• Check the texture: If it feels very sticky, dust with a little extra flour. If it feels dry or stiff, wet your hands and knead again. The dough should feel supple and lively.

First rise

• Let it rise: Lightly oil a clean bowl, place the dough inside, and cover. Leave in a warm spot for 60–90 minutes, or until doubled in size.
• Short on time? If your kitchen is cool, sit the bowl near (not on) the preheating oven, or use the oven light to create gentle warmth.

Divide and shape

• Portion the dough: Tip the dough onto the worktop and knock it back gently. Divide into 4 equal pieces (about 210g each) and shape each into a tight ball.
• Rest for easier stretching: Cover the dough balls with a tea towel and rest for 10–15 minutes. This relaxes the gluten and makes shaping much easier.
• Stretch into bases: Dust the worktop with flour or semolina. Press a ball into a disc, then stretch from the centre outwards. Leave the outer edge slightly thicker for a good crust.

Assemble and bake

• Top lightly: Spread on a thin layer of sauce and add toppings sparingly. Too much topping can make the centre soggy and slow the bake.
• Bake hot and fast: Carefully slide the pizza onto the preheated tray or stone. Bake for 7–10 minutes, or until the crust is puffed and golden and the cheese is bubbling.
• Finish: Add basil and a drizzle of olive oil right at the end for the freshest flavour.

Cool slightly and serve

• Cool briefly: Rest the pizza for 2 minutes before slicing. This helps the cheese set slightly and keeps the toppings in place.
• Serve: Slice and serve straight away while the crust is crisp and the centre is still chewy.

Tips

Why is my pizza dough sticky?

Different flours absorb water differently. If the dough is very sticky and hard to handle after a few minutes of kneading, dust the worktop lightly and keep kneading. Avoid adding lots of flour at once, as that can make the base dry.

How do I get a crisp base in a home oven?

Preheat a heavy tray or pizza stone for a full 30 minutes, bake at the hottest temperature your oven can manage, and keep the toppings light. A dusting of semolina under the base also adds crunch and helps prevent sticking.

Can I make the dough ahead for better flavour?

Yes. After the first rise, cover and refrigerate the dough for 12–24 hours. Bring it back to room temperature for about 45–60 minutes before shaping. The slower fermentation gives a deeper, slightly tangy flavour and a nicer chew.

What if my dough will not stretch and keeps shrinking back?

That is a sign the gluten is tight. Cover it and rest for 10 minutes, then try again. Resting is often more effective than adding extra flour.

Serving Suggestions

• Margherita with torn mozzarella, basil, and olive oil
• Pepperoni with a pinch of chilli flakes and hot honey
• Mushroom and thyme with a little garlic oil
• Serve with a simple rocket salad dressed with lemon and Parmesan

Storage

Room temperature

Baked pizza is best eaten straight away, but leftovers keep for up to 2 hours at room temperature. After that, refrigerate for food safety.

Refrigerator

Store cooked pizza in an airtight container for up to 3 days. Reheat on a hot tray at 220°C (200°C fan) for 6–8 minutes to re-crisp the base. The microwave works, but the crust will soften.

Freezing

Freeze dough balls after the first rise: lightly oil, place in freezer bags, and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature for 45–60 minutes before shaping. You can also freeze baked pizza slices (well wrapped) for up to 2 months and reheat from frozen in a hot oven.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 83 g
• Protein: 13 g
• Fat: 5 g
• Saturated fat: 0.7 g
• Sodium: 590 mg

Disclaimer: Nutrition values are estimates for 1 of 4 plain pizza bases and will vary depending on flour brands and toppings.

FAQs

James Martin Pizza Dough

Recipe by Milli Rose

0.0 from 0 votes

Course: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

An easy, reliable James Martin pizza dough that bakes crisp at the edges with a chewy centre. Perfect for high-heat home ovens and classic pizza toppings.

Ingredients

• 500g strong white bread flour (or “00”), plus extra for dusting

• 7g instant yeast (fast-action dried yeast)

• 2 tsp fine sea salt

• 1 tsp caster sugar

• 2 tbsp extra-virgin olive oil, plus extra for the bowl

• 325ml warm water

• Semolina or fine polenta, for dusting (optional)

Directions

• Preheat oven to its highest setting (aim for 250°C / 240°C fan). Heat a pizza stone or heavy tray for at least 30 minutes.
• Mix flour, yeast, salt and sugar in a large bowl.
• Add warm water and olive oil and mix to a shaggy dough.
• Knead 8–10 minutes by hand (or 6–7 minutes in a mixer) until smooth and elastic.
• Place in an oiled bowl, cover and rise 60–90 minutes until doubled.
• Divide into 4 balls, cover and rest 10–15 minutes.
• Stretch into bases, add sauce and toppings lightly.
• Bake 7–10 minutes until puffed and golden. Rest 2 minutes, slice and serve.

Notes

• For extra flavour, refrigerate the dough after the first rise for 12–24 hours, then bring to room temperature before shaping.
• Use a hot stone or tray for the crispest base.
• Freeze risen dough balls for up to 3 months and thaw overnight in the fridge.