How to Make Homemade Pizza Dough from Scratch | Fool proof Pizza Recipe

This is the pizza dough recipe I've been making for nearly eight years ever since I first started Ask Charlie, when I was teaching children to cook from my kitchen at home. Pizzas were always on the list. The dough is foolproof. I'm going to show you exactly how I make it. We're using yeast today, not sourdough it's quicker, easier, and I think it's what most of you will reach for on a weeknight. (Let me know in the comments if you'd like a sourdough base video it's a different and slightly longer process, but I love it.) I'm using my Kenwood with the dough hook, which means the actual mixing takes five minutes. Then you leave it to prove for at least an hour, and you're ready to go. If you don't have a pizza oven, a regular oven works perfectly, turn it up high and use a preheated baking tray. The pizza oven gives you that crispy, blistered crust, but the recipe is exactly the same either way. The full recipe is linked below and available on my website. Happy pizza making, I hope this inspires you to give it a go. See you on Friday with this week's vlog. Love, Charlie x Full recipe also on the website: https://www.askcharlie.how https://delivita.com/products/delivit... (ad/pr) Bowl covers - https://www.amazon.co.uk/dp/B0D6YZLBN... SUBSCRIBE -    / @ask.charlie   ASK CHARLIE - https://www.askcharlie.how INSTAGRAM -   / askcharliehow   TIKTOK - tiktok.com/@askcharliehow SHOPMY - https://shopmy.us/askcharliehow SHOP MY AMAZON STOREFRONT - https://www.amazon.co.uk/shop/askchar... TIMESTAMPS 0:00 Introduction 0:37 What we're making — yeast dough vs sourdough 1:21 The history — teaching children to cook this recipe for 8 years 1:36 Equipment — Kenwood with dough hook 2:17 Digital scales — why accuracy matters for bread and dough 2:36 The flour — protein content and checking use-by dates 3:32 Adding the yeast 3:56 Adding the salt — and why yeast and salt must never touch 5:01 Olive oil and lukewarm water into the centre 5:23 Into the Kenwood — 5 minutes 5:38 The dough is done — scrape off the hook and cover to prove 6:06 Where to prove — warm spot, minimum 1 hour 6:22 Back after proving — the kitchen rejig 7:02 Knocking the dough back 7:37 Dividing into three 7:54 Shaping — oiled hands and rice flour 8:41 Why this is such a good one to make with children 10:01 Rice flour — essential if you're using a pizza oven 10:56 The sauce — Pronto or tomato passata and why it needs to be rich 12:18 The mozzarella — less watery means no soggy base 13:26 Adding grated cheddar 13:43 Covering and making the other two 14:17 Lighting the outdoor pizza oven 14:48 Getting the stone up to heat — max flame first 15:20 Turning down to the cook setting before the pizza goes in 15:49 Transferring the pizza onto the peel — why rice flour matters 16:19 Into the oven — the flick technique (and keeping your face back) 16:47 Turning the pizza so it cooks evenly 17:23 Pizza is ready — onto the board 17:29 Fresh basil, rocket, and Gus's school design technology pizza cutter 18:02 The result — and how to do this in a regular oven 18:32 See you Friday