There's enough in this dough recipe for four large pizza bases.

Method:
1. Put the yeast and sugar into a measuring jug and pour the water onto the mixture. Stir well with a fork to dissolve and leave for 2 minutes.

2. Mix the flour(s) and salt and shape into a large ring on your kitchen work surface.

3. Pour some of the water mixture into the centre of the flour ring and tease into the flour with the fork by increments until you have a substance you can work with your hands - have more flour to hand so you can use it to dry your hands if they get too sticky with a wet dough - rubbing flour between them works wonders for this!

4. Kneed the dough for 10 minutes. It's a workout!

 5. Place the resulting dough ball into a lightly oiled bowl and cover with a clean tea-towel. Leave for 45 minutes and this can roughly double in size.

6. Tip out the large ball and divide into 4 smaller ones. Wrap each smaller dough ball in cling film and leave for for 15 minutes - this makes the dough less elastic and easier to roll out.

7. Roll out the pizza dough into a 25-30 cm pizza base.   pick up the floppy base and rest it on the backs of your hands at around eye height. Then, with a fluid motion, spin and propel the base into the air and catch it again with the bent backs of your hands (avoid fingers making holes in the dough). This spinning action creates a wide crust and a thinner centre to the pizza. This will be more evident after its been cooked.

8. When you're ready to cook add your toppings (don't forget the tomato sauce!) and place it in he oven at 250C or 500F or Gas mk9 for about 10 mins.

Ingredients (for the dough):
 

400g strong flour
100g of semolina flour (or more strong white flour - the semolina makes the base more crispy and slightly golden when cooked)

1/2 tablespoon salt

1 x 75g sachet of Yeast
1/2 tablespoon caster sugar
325ml luke warm water

Pizza Dough

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 2016 by Paul Newsham.