For over a year now we’ve made our own pizza dough. Don’t get me wrong, I still love to order a pizza every now and then but honestly, nothing quite tastes as good as the delicious recipe we follow at our house. This has become a staple for each week, and I’ll tell you exactly how you can make the perfect pizza dough.
For full disclosure, the recipe we use is very largely based off the wonderful Sally’s baking addiction recipe you can find here. I’ve been loving italian food recipes from Marcellina In Cucina and experimenting and making small tweaks to suit my own preferences has been lush. So without further a do, get a note pad and pen, cause here’s your ingredient list:
Makes 2 pizzas, time taken: 2 hours 30 (full prep and cook time inc)
- 320ml warm water (I roughly judge the temperate on my own finger, but essentially its about 250ml cold water and the remainder how water out the kettle!)
- 2 and 1/4 teaspoons instant yeast
- 1 Tablespoon (13g) caster or granulated sugar (it doesn’t matter which, I’ve done both!)
- 2 Tablespoons (30ml) olive oil
- 3/4 teaspoon salt
- 440g all-purpose strong bread flour
- 00 flour for your hands and surface (you can also use bread flour if you wanna save the pennies!)
- Rice flour for dusting the pan or baking sheet
- Begin by mixing your warm water, yeast and sugar in a bowl. I use my kitchen aid and then set aside with cling film or a wet tea towel over the top whilst I measure out the other ingredients. If you’ve already measured ahead, just wait about 5 minutes for the yeast to soak up a little water.
- Next it’s time to add in your olive oil, salt and flour. Stick it back under the mixer or hand mix for 3-4 minutes. The dough should feel heavy at the beginning and soften up as you knead. Now it’s time to GIVE IT A POKE. If the dough bounces back slowly, you’re ready to prove. If not, keep mixing until it’s a’rising.
- Transfer into a bowl lightly greased with either oil or a fry spray. Cover with cling film or a wet tea towel and leave until doubled in size. The time can vary for this but on average it’s about an hour.
- Pop your oven on after this time to 240c and divide your dough in half to make two pizzas.
- Now it’s the fun bit! Get stretching out that pizza dough!!! Get a little flour on your surface (and hands) and gentle work the dough into a circular shape. You can use a rolling pin to help if you need but it’s fun to do the ‘air fisting’ action to get the pizza really moving.
- Once you’re happy with your shapes move them onto rice floured baking sheets/trays and top with your favourite sauce and toppings. (I recommend watering down a little bit of tomato paste and using fresh mozzarella for the perfect pizza). Sprinkle with a little oregano and salt and CHEFS KISS.
- Pop in the oven for 10-15 minutes
Have you tried this recipe?
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