National Pizza Day: Three Pizza Dough Recipes You Have To Try!

Happy National Pizza Day!

Okay, maybe it's a U.S. holiday, but it's a good excuse to eat pizza, right?!

And we're challenging you to make a pizza dough base from scratch.

We've put together our three best pizza base recipes using different flours from our Matthews' Cotswold range. Each has a variation in technique and flavour. Try them all and find the one that’s best for you.


The Classic - Tipo 00 Flour Pizza Dough


· 500g Tipo '00' flour

· 1/2 teaspoon fine sea salt

· 1 x 7 g dried yeast sachet

· 1/2 tablespoon golden caster sugar

· 2 tablespoons extra virgin olive oil


  1. Sieve the flour and salt into a large bowl and make a well in the middle.

  2. In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes. You’ll know the yeast is ‘active’ if it bubbles. Pour this mixture into the flour well.

  3. Gradually, with a fork, draw the flour into the liquid from the sides until it all starts to come together into a dough. Then, using your hands work the rest of the flour in. Knead until you have a smooth, springy ball.

  4. Line another bowl with olive oil and place the ball into it. Lightly dust it with flour and then cover the bowl with a damp cloth. Place it in a warm room for about an hour until the dough has doubled in size. Alternatively, you can place the bowl on a hot water bottle.

  5. Pre-heat the oven to 250ºC. Now remove the dough to a flour-dusted surface and lightly knead it around a bit to push the air out with your hands. Less handling will preserve those air pockets that make for a delicious texture.

  6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about four medium pizzas. (You can also take half the dough, smooth it over with oil, wrap it and place it in the freezer.)

  7. Ideally, stretch the dough into circular rounds 15 to 20 minutes before you want to cook them. Then simply spread with your choice of toppings and cook for 5 – 6 minutes.

Topping Recommendation: Keep it simple with tomato passata and mozzarella.

Why Italian 00? It’s finer ground than normal flour, and it will give your dough an incredible super-smooth texture. It has a higher protein content and absorbs less liquid which is what creates those delicious bubbles.


Healthy Twist - Mushroom & Thyme on a Wholemeal Spelt Base

Via Kathy Slack from Gluts & Gluttony


· 250g strong wholemeal spelt flour

· 5g salt

· 5g fast action dried yeast

For the topping

· 2 tbsp thyme leaves

· 1 large garlic clove

· 2 tbsp extra virgin olive oil

· 50g mushrooms, thinly sliced

· Handful parmesan, grated


  1. Start by making the dough. Put the flour in a large bowl. Add the salt to one side of the bowl and the yeast to the other side (if the salt makes direct contact with the yeast before it is diluted it can stop the yeast working). Pour over 160g of lukewarm water then combine to make a wet dough.

  2. Tip onto a floured work surface and knead for 8-10 minutes. It will feel very sticky at first, but gradually you will notice the dough become smooth, silky and less sticky. Place the dough in a bowl, cover with cling film and leave somewhere warm (an airing cupboard is ideal) for 1 hour.

  3. Meanwhile, prepare your toppings. Put the thyme, garlic and 1 tbsp of olive oil in a pestle and mortar together with a pinch of salt and bash vigorously until you have a green paste. Add the rest of the olive oil and stir through. Set aside until needed.

  4. Preheat the oven to 250ºC and put two pizza stones or baking trays in the oven to heat up.

  5. When the dough has had its hour, tip it onto a floured chopping board and divide in two. Using lots of flour to prevent sticking, press the dough into two thin circles using the flat of your hand to make each pizza as thin and even as possible.

  6. Spoon the thyme oil onto the two pizza bases and spread it around right to the edges. Lay the mushrooms on top and finish with a scattering of parmesan. Take the pizzas, on their chopping board, to the oven then slide each pizza onto your pre-heated baking tray or stone. Cook for 10-12 minutes or until golden brown. Serve immediately.

Why spelt flour? It’s easier to digest, has a higher protein content and makes for an exciting take on the original. Using grains like spelt, as opposed to wheat, is also better for the environment as it encourages diverse crop growing.


Fancy Take – Peaches, Balsamic and Goat’s Cheese on a Sweet, Semolina Thin Crust


For the dough:

· 240ml warm water

· 1 packet active dry yeast (about 2 tsp)

· 1 tbsp honey

· 220g semolina flour

· 220g plain flour

· 1 tsp salt

· 1 tbsp of olive oil

For the topping

· 2 peaches

· 120g of mozzarella

· 120g of goat’s cheese

· 1 red onion

· 1/2 tbsp of honey

· 2 tbsp of balsamic (ideally the thicker variety).


  1. Add the water, yeast, and honey to a large mixing bowl, stir to combine and allow to rest for 10 minutes. The yeast should foam if it’s working.

  2. Add the flours, salt, and 1 TBSP olive oil to the bowl and stir until a dough forms and pulls away from the sides of the bowl.

  3. Transfer the dough to a lightly floured work surface and knead for about 5 minutes.

  4. Add 1 tsp olive oil to a large bowl. Form your dough into a smooth ball and place in the bowl with the oil. Flip the dough ball around a few times to cover in the oil.

  5. Loosely cover the bowl and place in a warm place to rise, about 45 minutes.

  6. Prepare your toppings whilst you wait for the dough to rise. Thinly slice the peaches and red onion. Grate the mozzarella.

  7. Stretch the dough to fit a lightly oiled pizza pan or baking sheet (it should be enough for a large 16-inch diameter pizza). You’re aiming for a thinner crust here.

  8. Lightly brush the crust with olive oil. Sprinkle on the mozzarella, then the red onion and peaches. Then crumble the goat’s cheese on top.

  9. Bake it in a preheated oven with your toppings on it for 12 to 15 minutes or until golden brown. Remove from the oven and drizzle over the balsamic and honey.

Why semolina? It adds that extra chewiness ideal for thin crust pizzas.


Happy Pizza Making!

Got your own perfect dough blend? Let us know in the comments.