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environment
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Easy to make pizza dough
Ingredients
1kg white bread flour or Tipo ’00’ flour
1 teaspoon fine sea salt
2 x 7g dried yeast sachets
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil
Method
Sieve the flour and salt on to a clean work surface and make a well in the middle
In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well
Using a fork, bring the flour in gradually away from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the ball of dough into a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands. You can use immediately, or keep it wrapped in clingfilm in the fridge (or freezer) until required
If using straight away, divide the dough up into as many little balls as you want to make pizzas. In total this dough should make 6-8 medium sized pizzas.
We advise rolling your pizzas out around 20 minutes before cooking. to prep in advance you can roll the dough out into rough circles, around 0.5cm thick and then place onto slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover with clingfilm and store them in the fridge.
