Pizza Dough (for Monsieur Pierre)
I know you only need the recipe Pete, but I've added the method too in case anyone else needs it. Enjoy! x
450g Flour (Type 00 preferably)
14g quick yeast
1 pinch sugar
1 pinch salt
225ml warm water
2 tbs olive oil
This makes 2 large pizzas.
CLICK HERE FOR METHOD:
1. Mix the yeast with the warm water, cover and leave somewhere warm for 15mins. It should get pretty frothy.
2. In a large bowl, mix the flour with the sugar & salt and make a well in the centre. Add the oil to the yeasty water and slowly add to the flour, folding in the flour gradually. You should end up with a smooth dough after a few minutes.
3. Knead the dough on a lightly floured board for 12 minutes, then roll in to a ball. Lightly oil the bowl and put the dough back in. Cover and leave somewhere warm for 1-2 hours.
4. After rising, knock the air out gently, and knead lightly for 5minutes. Then divide in 2 and roll into balls. Leave for 10minutes. At this stage the, dough can either be rolled/stretched into bases, or wrapped tightly in lightly oiled clingfilm & frozen. The dough works just as well after thawing.
This recipe makes enough dough for 2x 25cm normal bases, slightly bigger for crispy thin bases.
I have made this a few times recently with a dried yeast that needs re-awakening with warm water for 15mins first. This goes straight into the warm water and when ready follow the recipe as usual.
These bases would be great with a homemade basil tomato sauce like this one...
450g Flour (Type 00 preferably)
14g quick yeast
1 pinch sugar
1 pinch salt
225ml warm water
2 tbs olive oil
This makes 2 large pizzas.
CLICK HERE FOR METHOD:
1. Mix the yeast with the warm water, cover and leave somewhere warm for 15mins. It should get pretty frothy.
2. In a large bowl, mix the flour with the sugar & salt and make a well in the centre. Add the oil to the yeasty water and slowly add to the flour, folding in the flour gradually. You should end up with a smooth dough after a few minutes.
3. Knead the dough on a lightly floured board for 12 minutes, then roll in to a ball. Lightly oil the bowl and put the dough back in. Cover and leave somewhere warm for 1-2 hours.
4. After rising, knock the air out gently, and knead lightly for 5minutes. Then divide in 2 and roll into balls. Leave for 10minutes. At this stage the, dough can either be rolled/stretched into bases, or wrapped tightly in lightly oiled clingfilm & frozen. The dough works just as well after thawing.
This recipe makes enough dough for 2x 25cm normal bases, slightly bigger for crispy thin bases.
I have made this a few times recently with a dried yeast that needs re-awakening with warm water for 15mins first. This goes straight into the warm water and when ready follow the recipe as usual.
These bases would be great with a homemade basil tomato sauce like this one...
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