I make pizza at least twice a week and more if I can help it. This recipe for dough is really simple and the more you make it, the better it gets. It’s a win win.
1 ½ cups of plain flour + extra for kneading and rolling out
Pinch of caster sugar
¼ teaspoon of salt
¾ teaspoon of yeast
165ml of tepid water
2 teaspoons of olive oil
Add the flour to a bowl. Mix in the sugar and salt and create a small well. Add yeast into the well and mix lightly. Gradually add the water into the well and then the oil.
Mix with a spoon until the dough comes together and tip out onto the clean bench.
Knead the dough with the palm of your hand.
The dough will be sticky at this stage. Gradually add small amounts of flour as you continue to knead. Don’t add too much flour. Continue kneading with the palm of your hand. Stretch and pull the dough back into a ball. This process usually takes around 10 mins. The dough will begin to feel less sticky when ready. Italian women traditionally feel their earlobes as a guide.
Once your dough is feeling as soft and smooth as your ear lobe, it is ready to prove. Lightly grease the bowl with olive oil and form the dough into a ball using circular motions with your palm and cupped fingers.
Place the dough into the bowl, cover with a clean tea towel and leave it somewhere to sit for an hour.
After an hour your dough will have doubled. Weigh the dough into 2 portions. This will make around 2 medium sized pizza bases.
If you’re only using one portion, wrap the other loosely in cling wrap and store it in a container in the fridge. Make sure not to bump the container as you’ll knock the air out of the dough as it proves further. Make sure to take it out of the fridge at least half an hour before using. I would use this to make pizza within 3 days.
Photo © Litsa1414 2015
© M.Williams 2017