Gideon Milling

Easy Pizza Base/Dough

No idea what's for dinner? Pizza, of course! Try out this easy (and freezer-friendly) pizza base/dough recipe using Gideon Milling stone ground flour.

There’s no easier way to make pizza than with a straightforward easy pizza base dough recipe using Gideon Milling’s stone-ground flour. This recipe delivers a reliable, hassle-free crust that you can roll out fresh or freeze for later—perfect for busy weeknights or impromptu pizza nights.

You start by combining warm water, yeast, and a pinch of sugar until the mix becomes bubbly. Stir in stone-ground flour, a little olive oil, and salt until the dough forms a soft ball. Tack every ingredient down to pantry basics while still giving you a flavor and texture that shines. After a short rest and simple kneading, the dough smooths out, ready for use within minutes. If you’re planning ahead, just portion it out, bag it, and freeze—it thaws easily and bakes as beautifully as fresh dough.

This recipe stands out because of the texture that the stone-ground flour brings—more flavor and a slightly hearty crumb that gives your crust a satisfying bite. It’s forgiving too; no need for artisan techniques or long fermentation times. Just mix, rise, and bake.

Use it for anything from a thin-crust Margherita to a deep-dish comfort pie. Because it’s simple and dependable, it’s also kid-friendly—great for involving family in the kitchen. Frozen dough means you can enjoy homemade pizza anytime without the prep.

Every bite of this pizza base reminds you why simplest ingredients often make the best food—especially when grounded in quality like Gideon Milling’s stone-ground flour.

Ingredients

 

  • 3/4 cup warm water
  • 1 tsp yeast (active or instant)
  • 1 tbsp sugar
  • 2 cups Gideon Milling Cake Wheat Flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp vegetable oil

Method

 

  1. Dissolve the yeast and sugar in the warm water. Allow the yeast water to sit for about 5 minutes, or until a thick layer of foam develops on top.

  2. While you’re waiting for the yeast, add 1 cup of the flour and the salt to a large bowl, then stir well to combine.

  3. Add the olive oil to the yeast water, then pour the mixture into the bowl with the flour and salt. Begin adding more flour to the bowl, 1/4 to 1/2 cup at a time, until it forms a ball of dough that can no longer be stirred with a spoon.

  4. Turn the dough out onto a lightly floured work surface, then knead for about 5 minutes, adding a little flour as you go to keep it from sticking.

  5. At this point you have three options: use the dough today (one hour after kneading), use it tomorrow (allowing it to rise in the refrigerator overnight) or within a month (freezing the dough).

  6. Our top tip: blind bake your pizza base for 5 minutes at 180°C, remove from oven and add your toppings, bake until cheese is melted and base is golden (roughly 10 minutes).

  7. To freeze the dough for future use: Form the kneaded dough into a ball, coat it with oil, wrap tightly in plastic wrap, then place in a freezer bag and transfer to the freezer. When you are ready to use the dough, simply place it on the counter for one hour before use. The dough should be at room temperature before stretching, topping, and baking. 
  8. Tip:  Try it with our Pizza Tomato Base!

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