After many years, this is still my go to recipe for Pizza Dough.
You might also like our Pizza recipes here and here. Or you might like to browse Italian recipes here and here. Check out our easy Winter recipes here and here. Feel free to browse recipes from our Retro Recipes series.
Use as a basis for many wonderful things.
|1 Tspn dried yeast||pinch sugar||0.75 cup tepid water|
|1 tspn salt||2 Tblspn olive oil||375 g baker’s flour, unbleached if you can (or use plain flour in a pinch)|
Dissolve yeast in a small bowl with sugar and warm water, for about 10 minutes. Mix oil and yeast into flour and salt. Knead until smooth and elastic – about 10 minutes (it may need a little extra water – dough should be soft but not sticky), place in an oiled bowl, turn to coat with oil, cover and allow to double for 1.5 hours.
Preheat oven to 220 – 250C.
Remove dough and knead briefly. Oil a pizza pan or flat bread tray. Roll dough to about half the desired size and with oiled fingertips, press and stretch dough to fill the tray. It should not be more than 0.5 cm thick. Brush with oil and a few grains of salt. Allow to rise for 15 minutes. Bake for 20 – 30 minutes until golden brown, or top with preferred filling and bake until top is cooked and dough is golden and crisp.
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