Pizza Dough

I haven’t been able to find 00 flour (or much flour at all actually in during this pandemic), so I have adjusted the below to all purpose flour. It better times , or if you are lucky enough to have fancy flour at home , you can use 400g of 00 and 100 grams semolina flour which will give you a much finer dough.

  • 500 grams all purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 tsp active yeast
  • 1 1/2 tsp sugar
  • 2 tablespoons extra virgin olive oil

I used my kitchen aid mixer for the next steps, but if you like to get your hands dirty – jump right in where the mixer would do it’s thing,

In a jug or glass measure, add 325ml of warm water and the 1tsp of yeast. Combine and let sit for a few minutes.

Measure the flour and salt into the mixer bowl and combine well. If you are doing this by hand, you can mound the flour onto a clean surface and make a well in the middle. Add the water to the well and using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

if using your mixer, you can power on low with the dough hook and start to add the yeast mixture slowly, until you have a nice smooth ball of dough.

Place the ball of dough in a bowl that is lightly coated with olive oil (I used the same bowl I mixed in) and rub a small amount of oil on top of it. Cover the bowl with a cloth and place in a warm room for about an hour until the dough has doubled in size.

when the dough is ready, place it onto a lightly floured surface and knead it around to push the air out with your hands. The dough is ready to be used, or you can wrap it in plastic and store in an air tight container in the freezer until you are ready to make the pizzas. This amount of dough will make about 4 medium pizzas.

It’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Roll the dough out into rough circles, about 0.5cm thick and you are ready to top with whatever you fancy. When you cook them, the oven should be about 500C without triggering the broil. 12-15 minutes will do the trick or when the crust is golden brown.

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