Pizza dough
Ingredients
7g dry yeast
13g granulated sugar
320ml warm water
30ml olive oil
3/4 tsp salt
450g plain flour
Method:
Preheat the oven to 190 degrees C.
In a bowl combine the dried yeast, sugar, and warm water and whisk. Allow to foam for 5 minutes.
Next add the flour, salt, and oil and stir with a wooden spoon until a rough dough forms.
Turn out onto a floured surface and knead for 5 minutes. The dough will feel a bit sticky and wet but use enough flour until a smooth dough forms.
Placed into a greased bowl and allow to rise for 1 hour or until doubled in size.
Once the dough has doubled, punch down the dough and allow it to rise again.
Once risen for the second time. Divide into portions of around 250g each to make smaller pizzas or divide into 2 for 2 larger pizzas.
Using a rolling pin roll the dough out to about an inch thick.
To achieve a crispy edge you will need to pre-bake your dough. I add a small amount of passata or tomato base and bake for 10-15 minutes until the bottom of the pizza is golden brown.
Then add more tomato base and the toppings you require and cook again for another 10 minutes or until cheese is melted. You can add whatever toppings you like.
toppings
The toppings I love are caramelized onion, ham, mushroom, mozzarella, cheddar, pepperoni, and basil.
tips:
Pre-baking the dough is a must otherwise you will end up with a soggy base.
You can freeze the dough once you have portioned it and store it for up to 3 months. To thaw the pizza just take the dough out the night before or allow 6-8 hours in the refrigerator.
The dough is a very WET mix, do not worry about adding more flour to ensure a smooth and less sticky dough.
I prefer to allow the dough to rise twice for a better-tasting pizza however if you’re in a time crunch allowing the dough to rise once will still work.
Enjoy
with love
x
This is a Sally’s baking addiction recipe, I personally love this recipe and its very simple to make, After making this countless times i’ve added my tips and tricks to achieve my perfect pizza.
