• 155 g strong white flour
  • 155 g plain flour
  • 1 teaspoon salt
  • 15 g (3 teaspoons ) fresh (compressed ) yeast  or 1 teaspoon dried active yeast and 1 teaspoon sugar ; or 1 teaspoon easy blend yeast .
  • 185 ml hand-hot water
  • 1 tablespoon olive oil





Make dough as per my traditional pizza dough recipe. When dough has doubled in size  knock back and knead briefly.

Thoroughly oil a 25 cm deep pan pizza tin or sandwich tin. place dough in the centre and press out to the edges using your knuckles .


Cover with cling film and place somewhere warm for 1 1/2 hours , until risen almost to the top of the tin


use as per your recipe or prefered topping





2 thoughts on “Deep Pan Pizza Dough

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