Pizza dough

Pizza dough

By
From
Baking
Makes
2 pizza crusts
Photographer
Vanessa Levis

If you like a high, fluffy, bread-like crust, use this dough to make one 30 cm pizza. For a thinner, crisper crust, divide dough then roll and pat it out into three or four 30 cm rounds. For parties, bake pizza in a rectangular or square tin, which makes it easier to cut into serving-size portions.

Ingredients

Quantity Ingredient
15g compressed yeast
or 7g dry yeast
1 cup lukewarm water
1/2 teaspoon sugar
3 teaspoons olive oil
450g plain flour, sifted
1 1/2 teaspoons salt
freshly ground white pepper

Method

  1. If using compressed yeast, combine the yeast, water and sugar in a large bowl. Set aside for about 15 minutes or until the surface is foamy. Stir in the oil.
  2. If using compressed yeast, sift the flour and salt over the yeast mixture. If using dry yeast, add it to the flour, then mix in the water.
  3. Season with pepper and blend with a wooden spoon. Turn the dough onto a lightly floured work surface and knead gently until smooth and elastic. Place the dough in a large, greased bowl and turn the dough to grease it all over. Cover with a tea towel and leave in a warm place for 2 hours, or until doubled in bulk, light and spongy.
  4. Turn out onto a lightly floured work surface, knock down and knead four or five times. Divide dough in half and roll out into two rounds 5 mm thick. Place on greased baking trays or pizza trays, cover and leave to rise in a warm place for about 15 minutes before adding toppings.

Note

  • After the first rising, pizza dough can be wrapped in plastic wrap and refrigerated overnight. The next day, simply knock down, knead lightly, roll out, and allow to rise for 15 minutes before filling and baking.
Tags:
baking
bakery
margaret
fulton
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