This is a baking blog, which seems typically to involve only sweet things, but, I do like some variation and so thought it might be good to include pizza. Baking pizza dough is a much easier task than it appears. This recipe especially, is very simple and I find kneading surprisingly relaxing. This dough makes two large pizzas, probably enough to easily feed four and you can cover with whatever you desire. Here, I have done a tomato base with mozzarella cheese and basil, but of course, there are far more adventurous options – try using pumpkin, pine nuts, cooked onions and blue cheese, or salami, mozzarella and basil or even pear, ham and parmesan.
INGREDIENTS
1 tablespoon instant dried yeast
1 teaspoon salt
400 g plain flour
1 tablespoon olive oil
1 cup luke warm water
METHOD
Mix yeast, salt and flour using a food processor. Mix water and 1 tablespoon olive oil and pour down the funnel of the electric mixer with the motor running. The dough should begin to come together in a big sticky ball. If the mixture feels too wet – i.e. it sticks to your fingers – add a little more flour with the motor running. If it doesn’t come together, pour a little more oil (cautiously) down the funnel until it begins to combine. Sprinkle your bench with flour and transfer the dough on top. Knead until smooth and elastic (approx 10 minutes) and then transfer to a greased bowl. Cover the bowl with a tea towel and allow to rise in a draught-free place until doubled in size (about 1 ½ hours). Knock back dough and then gently fold in four and allow to rise again, covered, for 30-45 minutes.
Preheat oven to 220 degrees and heat the trays you intend to bake the pizza on until searingly hot (say 30 minutes). Meanwhile, cut your dough in two and roll out in to two large, flat discs. Take your trays out of the oven, quickly move the dough on to them and cover with topping. Bake for 15-20 minutes until cooked.
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