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Pizza Dough Recipe

Piccolo’s pizzaiolo, Massimiliano, has agreed to share his secret to the perfect pizza dough. Well, kind of. When we say “agreed”, what we really mean is “had his recipe wrestled from him”. Either way, it’s pizza time!

Now this dough recipe is designed for four pizza bases – so it’s ideal for putting out some party food, having a few friends over, or for those days when one pizza just won’t cut the mustard. Just follow Massimiliano’s fool-proof recipe, and all you’ll need to think about are the toppings.

Buon appetito!

Massimiliano’s Perfect Pizza Dough


Makes 4 pizzas

  • 28g dried yeast
  • 1kg ‘00’ (strong) flour
  • 28g table salt
  • 3.5tbsp extra virgin oil
  • 650ml warm water
  • Measure all ingredients carefully
  • Mix flour, yeast and salt together
  • Add the olive oil to the mixture using a food processor. Then slowly add the water.
  • When the mixture has joined together, work the dough for a further 10 minutes
  • Place the dough into a large, greased plastic container and cover with oiled cling film. Allow to prove for at least an hour and no more than two.
  • While the dough is proving, prepare your toppings.
  • Remove your proved dough from the container and knock back on a floured surface
  • Cut into 220g balls
  • Shape the base – give it a little whirl, flatten it out, repeat.
  • Add on all of your toppings
  • Pop the pizza in the oven at 270oC – 280oC for 4-5 minutes.

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