How To Make Pizza Dough

Creating your very own pizza base is actually easier than you feel. The good idea about this particular pizza dough is the fact that it can easily be turned in advance, and also frozen. If cooking on a budget consider cheap toppings such as mushrooms, tinned sweetcorn, peppers and onions.

Each serving offers 1095 kcal, 31g protein, 190g carbohydrates (of which 2g sugars), 22g body fat (of which 3.5g saturates), 8g fibre and 5g salt.

By Patrick Ryan
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Planning time

less than thirty mins

Making time

One to two hours

Serves

Makes two pizzas

Dietary

Vegetarian

Ingredients
For the dough
400g/14oz strong white flour
100g/3½oz semolina, plus additional for dusting
Two tsp salt
15g/½oz fresh yeast or perhaps 1½ tsp of dry yeast
275ml/9½fl oz tepid water
50ml/2fl oz organic olive oil, plus additional for oiling
For the topping
Two tbsp tomato sauce
pizza toppings of the choice of yours
Recipe tips
Method
In a large mixing bowl, stir together the flour, salt and semolina. Add in the dried yeast (or crumble in the fresh yeast). Make a very well in the centre of the flour mixture and pour in the majority of the water together with the olive oil. Bring the dough together with the hands of yours or perhaps a wooden spoon. As the flour is integrated, the dough is going to start to take shape. Pour the remaining water in case the dough feels hard or tight.

Turn the dough out onto a really clean surface and knead for ten minutes, or perhaps until it’s elastic and smooth. Cut off a tiny slice of the dough and stretch aspect of it as thinly as you are able to. When you are able to see the shadow of your fingertips through the dough (the light must show through the dough like a window pane) without it tearing, it’s prepared to confirm.

Knead the cut portion back into the dough and shape the dough into an even ball. Spot in an oiled bowl, covering with a damp tea towel and allow to confirm in a comfortable spot for 1-1½ hours, or perhaps until it’s doubled in size (the heat of the home of yours is able to have an effect on the timing of this).

When the dough has risen, get it out from the bowl and knock the air out there. Split the dough into 2 equal portions, and shape each part into a ball. Coverage with a damp cloth and then allow to show once again for aproximatelly fifteen minutes.

Place a pizza stone or even an upturned baking tray into the oven and preheat to its greatest setting.

Dust the work surface liberally with semolina. Roll out a single little bit of the dough to develop a circle which is going to fit with your pizza stone or even baking tray.

Transfer the pizza base onto a plastic chopping board (or maybe another upturned baking tray) dusted with semolina. The tray will be utilized to slide the pizza base directly onto the pizza stone.

Protect the outside with one half of the tomato sauce and toppings of the decision of yours.

When ready to bake, slide the pizza straight onto the pizza stone and cook for 8 10 minutes, or perhaps until the base is actually golden brown and the toppings are actually bubbling. Repeat with the remaining dough, toppings and tomato sauce.

Recipe Tips
The semonlina in this recipe is going to give the base additional crunch and prevent it from sticking. Though you are able to change it with an equivalent quantity of flour in case you do not have any.

In case you’re making the pizza bases in advance, as soon as the dough has been split and rolled, place and cover into the refrigerator. Remove a single hour before required to let the dough to come up to temperature.

In the event that you would like to freeze the pizza bases roll them out before you place them in the freezer.