Pizza dough

Pizza dough

By
From
Encyclopedia of Food and Cookery
Makes
1–2

If you like a high, fluffy, bread-like crust, use this dough to make 1 × 30 cm pizza. For a thinner, crisper crust, divide dough roll and pat out into 2 × 30 cm rounds.

Ingredients

Quantity Ingredient
30g compressed yeast
or 1 sachet active dried yeast
250ml lukewarm water
1/2 teaspoon sugar
3 tablespoons olive oil
450g plain flour
1 1/2 teaspoons salt
freshly ground white pepper

Method

  1. Combine compressed yeast, water and sugar in a large bowl. Set aside for about 15 minutes or until surface is foamy. Stir in olive oil.
  2. Sift flour and salt over yeast mixture, season with pepper and blend with a wooden spoon. Turn dough onto a lightly floured work surface and knead gently until smooth and elastic.
  3. Place dough in a large, greased bowl, turn dough to grease it all over. Cover with a dish 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 4–5 times. Roll out to a 30 cm diameter round about 1 cm thick, or divide dough in half and roll out into 2 rounds 5 mm thick.
  5. Place on a greased baking tray, 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.
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