7.4 Pizza Preparation SOP

SOP Number: 7.4

Version: V2
Date: October 2025
Category: Food Preparation

Overview

Pizza dough is prepared fresh using traditional methods. This recipe makes 10 dough balls and can be doubled for larger batches. Dough balls can be refrigerated for up to 7 days.

Equipment Required

  • Large mixing bowl
  • Lightly floured surface
  • Cling film
  • Plastic wrap
  • Proving tubs (optional)
  • Warm water
  • Date labels
  • Airtight containers or plastic wrap

Ingredients (Makes 10 dough balls)

  • 480g (17oz) warm water (40-50°C)
  • 7g instant dried yeast
  • 750g plain flour
  • 1 tablespoon salt
  • 1½ tablespoons olive oil
  • 100g (3.5oz) semolina or rice flour for dusting

Note: Double the mixture to double the amount of dough

Pizza Dough Preparation Method

Step 1: Activate Yeast

  1. Place 3 heaped tablespoons flour into a bowl
  2. Whisk into warm water
  3. Once whisked, add the yeast and whisk again
  4. Leave in a warm place for around 5 minutes until the mixture is frothy

Step 2: Mix Dough

  1. In a large bowl, add half the flour plus the yeast mixture
  2. Mix well
  3. Add the salt and remaining flour to the mix
  4. Turn out onto a lightly floured surface
  5. Knead for 8-10 minutes

Step 3: First Prove

  1. Drizzle the bottom of the bowl with olive oil
  2. Place the dough ball back in the bowl
  3. Drizzle oil on top
  4. Cover the bowl with cling film
  5. Leave in a warm place for 20-30 minutes, or until the dough has doubled in size (whichever comes first)

Alternative Proving Method:

  1. Put warm water in an empty proving tub
  2. Put the dough in another proving tub
  3. Sit the dough proving tub over the proving tub filled with water
  4. Leave until dough doubles in size

Step 4: Shape Dough Balls

  1. Divide the bulk-proofed dough into 10 x 125g balls
  2. Ball up the dough, ensuring the tops of the balls are smooth
  3. Brush with olive oil or warm water
  4. Cover with plastic wrap
  5. Leave somewhere warm for 15-20 minutes, or until doubled in size

Storage

Method:

  1. Cover dough balls with plastic wrap or cling film
  2. Apply date label
  3. Refrigerate for up to 7 days
  4. Remove from fridge 30 minutes before use to allow dough to come to room temperature

Quality Control

  • Check water temperature is 40-50°C (not too hot, which will kill yeast)
  • Verify yeast mixture becomes frothy (indicates yeast is active)
  • Ensure dough is smooth and well-kneaded
  • Check dough has doubled in size during proving stages
  • Verify dough balls are uniform in size
  • Check date labels before use

References

  • UK Food Standards Agency Guidelines
  • Traditional Pizza Dough Methods