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Easy Yeasted Red Spring Pizza Dough

This recipe is adapted from Jamie Oliver's classic pizza dough recipe. It comes together easily and makes a large batch that can be used throughout the week for quick, tasty pizzas. It is also easy to freeze the dough for future use. A kitchen scale is required for this recipe. 
Easy Yeasted Red Spring Pizza Dough
~ adapted from Jamie Oliver
1 kg Flourist Sifted Red Spring Wheat Flour
2 tsp fine sea salt
2 tsp active dry yeast
1 Tbsp sugar
4 tbsp extra virgin olive oil
650ml water (lukewarm)

Combine the flour and salt and set aside. Mix the yeast, sugar, oil and water together and let sit for a few minutes for the yeast to activate. Mix together and once it is mostly cohesive invert onto a clean work surface and begin to knead, continuing until you have a smooth and elastic dough. Place the ball of dough into an oiled bowl and cover. Place somewhere warm for about an hour or until the dough has doubled in size.
Return the dough to your work station and knock it back. Do this by kneading the dough to push some of the air out. Divide into 290-300g balls and shape. At this point you can either use the dough or keep it, wrapped in clingfilm, in the fridge until you would like to make your pizza. This dough also keeps well in the freezer. We advise dividing it into balls before putting it in the fridge or freezer as this makes it easier for you to only take out what you need. 

    Cooking Instructions
    Preheat your oven to 475°F. Insert a cast iron skillet to heat up. Prep the pizza dough by rolling it out roughly into the size of your cast iron skillet (10" recommended). Rolling it on a floured cutting board is ideal as it will make it easier for you to transfer it into your cast iron skillet. Once you have it shaped it and the oven is preheated, carefully slide it into the hot skillet and add your toppings. Return to the oven quickly and bake for about 15-18 minutes until crust is crispy and the toppings are cooked.



    Hi Debbie,
    I used to think bread baking by weight was ridiculous, but then I got ‘The Bread Bible’ from Rose Levy Beranbaum. Since baking by weight, I’ve been able to successfully bake a greater variation of loaves (including deviations from her recipes) because I understand the importance of ratios. I definitely recommend her book!


    Hi Debbie! Thank you so much for your comment ~ we really appreciate your feedback. We take great care to ensure we are making our recipes as accessible as possible, and while we know imperial measurements are the norm, we can’t ignore the fact that metric measurements produce a better product. Since our flours are different than store bought products, our intent is to support our customers to get the best results possible from using our freshly milled flours. We have had so many requests for metric measurements that we have decided to include both, unless there is a recipe (such as sourdough bread) that we do not recommend using a metric weight for. The pizza dough is un-tested using imperial weights but we are happy to provide metric where / when we can. Thanks again for your note ~ we hope that helps!

    Debbie B

    Just an observation but when quoting a recipe and for the most part your readers are Canadian, or from North America and use to working in imperial measurements. This mixing of the 2 methods of measuring is confusing, Either keep it all in imperial or all metric!


    Hi Janet – we haven’t tested it for this recipe but 1 cup of Sifted Red Spring is approximately 138g. Therefore 1kg would be about 7 1/4 cups.

    Janet Bell

    How many cups is 1kg?

    1 2

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