The perfect pizza dough recipe

When the moon hits your eye like a big pizza pie that’s amore!!!

I feel like I’ve finally got my bread-making down pat (at least the classic white loaf style…working on my baguettes next) and thought I would branch out and try my hand at making pizza dough. I remember growing up and still to this day, my mum makes the most delicious pizzas and it’s all thanks to the dough baby! I can’t believe I haven’t made it before, it’s very easy and this recipe is super delish!

This recipe makes approximately 5 large pizzas. This will vary on how big you make each one and your available trays.

Note the recipe below is designed to use and make immediately. If you wish to make your dough ahead of time then after you have knocked it back, store it in the fridge covered in clingwrap until required.

Ingredients

  • 800g Tipo ’00’ or bread/plain flour
  • 200g semolina flour
  • 1 teaspoon fine sea salt
  • 14g dried yeast sachets
  • 1 tablespoon caster sugar
  • 5 tablespoons extra virgin olive oil
  • 600ml lukewarm water (27 degrees)

Method

  1. In a mixer bowl sift flour and salt.
  2. In a jug, mix the yeast, sugar and oil 600ml into the water and leave for a few minutes to double in size. Pour into the mixer bowl with flour and salt.
  3. Using a bread hook attachment, mix ingredients until a dough forms and comes off the hook. Ensure your dough is smooth and springy. (Don’t have a mixer? you can replicate this process on a clean flour-dusted surface by mixing ingredients to form a dough and then kneading until smooth.)
  4. Place the ball of dough in a large oiled bowl and lightly dabble some oil on top. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
  5. Once the dough has improved you will need to knead it and remove any air bubbles (this is known as knocking back the dough.)
  6. Now divide the dough up into around 5 large balls – if your tray sizes are smaller than this recipe will likely yield 6-8 smaller pizzas.
  7. It’s best to roll the pizzas out about 15 to 20 minutes before you want to cook them. Lightly oil your baking trays and then place your pizza bases on top. Allow them to sit for 5 minutes before placing any toppings.
  8. Cook each pizza on fan bake (180 degrees) for about 30 minutes (varies on how thin you have rolled your base and amount of toppings – check the base of the pizza to ensure it is cooked before removing from oven)

I love making  a mixture of different toppings some of my favourites are

  1. Super veg: grilled capsicum, zucchini, red onion, pumpkin and mushrooms with sprinkled goats cheese
  2. Classic: mozzarella, ham, basil and olives
  3. Hot and spicy: Hot salami, mozzarella, mushrooms

 

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