Pizza dough

Pizza dough

By
From
Alimentari
Makes
4 pizzas
Photographer
Lauren Bamford

This is a fantastic pizza dough. For best results use Italian 00 flour, which is more finely ground than plain flour.

Ingredients

Quantity Ingredient
25g dried yeast
500ml lukewarm water
600g 00 flour, plus extra for dusting
50g fine semolina, plus extra for sprinkling
2 teaspoons salt
125ml olive oil

Method

  1. Whisk the yeast with the water in a small bowl and set aside for 10 minutes or until frothy.
  2. In a large bowl, add the flour, semolina, salt and oil and mix together until combined. Add the yeast mixture and bring together using your hands. Mix for about 2 minutes.
  3. Tip onto a lightly-floured work surface and knead for 10 minutes until the dough is smooth and elastic.
  4. Roll into a ball, place in a lightly oiled bowl and cover with a clean damp tea towel. Place in a warm spot to prove for 1 hour. The dough should double in size.
  5. Meanwhile, preheat the oven to 220°C.
  6. Divide the dough into four equal-sized pieces. On a floured surface, roll each portion out into rounds about 5 mm thick. Sprinkle a little semolina over four baking trays, place the dough on top and allow to prove for a further 10 minutes.
  7. Top with your favourite toppings and bake in the oven for about 15 minutes.
Tags:
alimentari
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