Pizza Dough

Try to get your hands on some good quality unbleached, stone ground bread flour if you can. It makes a world of difference. Although if you have to resort to all purpose flour, it won’t be the end of the world.

makes 2 medium pizzas
250g (8.8oz) bread flour
160g (5.5oz) water
1 teaspoon dried yeast
1 teaspoon salt
semolina, optional

1. Place a pizza stone on the base (floor) of your oven and preheat it on its highest setting.

2. Combine flour, water, yeast and salt in a bowl until the mixture comes together.

3. Transfer to a lightly floured surface and knead the dough for at least 5 minutes, preferably 10. Try to add as little flour as possible.

4. Lightly oil a bowl and pop the dough back in. Cover and stand for at least 1/2 hour but preferably an hour.

5. Divide dough into 2 and roll out on a lightly floured surface using a rolling pin until the pizza is about 25cm (12inches) diameter.

6. Scatter a pizza peel or baking tray with semolina (if using), and top with your chosen ingredients.

Prepare Ahead?

You can make the dough up to 24 hours ahead and let it rise, covered in the fridge. Allow it to come up to room temperature an hour before you want to bake.

Variations

I prefer to keep my dough plain and let the toppings add the variety.

Waste Avoidance Strategy

All ingredients can be kept in the pantry.

Problem Solving Guide

dough too sticky – this is meant to be a sticky dough – try and embrace the stickiness. If it gets too much use a little flour.

too charred – next time cook for less time.

crust too soggy – a symptom of underbaking. Next time bake for longer and preheat

crust too crunchy – sounds like you’ve over baked your pizza. Next time get it out a little earlier.

don’t have a pizza stone? – bake on a preheated baking tray in the middle of your oven on it’s highest setting. It may take a little longer to cook.