If you have never made pizza dough for yourself then you have to give this one a go. It lasts for a couple of weeks in the fridge, which is great for when making those spontaneous pizza’s after a night out or you can freeze the individual portions, just bring back to room temperature when a pizza is needed. It truly is fool proof. Not only is it a ‘best ever pizza dough’ it makes amazing Indian flat breads or roti canai or stuffed rolls such as Italian stromboli’s…
I really should call this ‘Magical Bread Dough’
This recipe has never steered me wrong and comes out with a nice crust that doesn’t puff up too much. If you can, get a pizza stone as this will be the difference to having a soft crust or a nice crisp bottom. Pre heat your oven or BBQ for at least 15 minutes with the stone in, the oven and the stone need to be at the same temperature.
My son’s ultimate pizza is loaded with olives, hot sopressa salami and ham and fresh basil, husband’s is with salami, anchovies, and olives and mine would have to be a Tandoori Chicken with raita, cashews and fresh coriander – YUM!
What would your favourite pizza topping be?
Ingredients
250g plain flour
250g strong flour
1.5 tsp salt
1 tsp dry yeast
1 tbs oil
325 ml warm water
Method
Place the flours, salt, yeast and oil into a large bowl.
Slowly pour in the warm water and stir in with a butter knife till just combined.
Start kneading and only add more water as it’s needed. Knead for 10 mins
Once you have it to a smooth and silk texture, place in an oiled bowl and cover loosely with cling film
Leave it to rise for an hour or till double in size
Punch down and then divide into the portions you like.
This keeps in the fridge for weeks or place it in the freezer. Just place in a container with a loose fitting lid. It will make 2 large pizzas or 4 small pizzas
Cooking…
Pre heat your oven or BBQ to 220°c with your pizza stone in.
Cook for roughly 7-10 mins
Tip – Mix flours. Try using a mixed grain or wholemeal flour instead of the plain flour.
- 250g plain flour
- 250g strong flour
- 1.5 tsp salt
- 1 tsp dry yeast
- 1 tbs oil
- 325 ml warm water
- Place the flours, salt, yeast and oil into a large bowl.
- Slowly pour in the warm water and stir in with a butter knife till just combined.
- Start kneading and only add more water as it’s needed. Knead for 10 mins
- Once you have it to a smooth and silk texture, place in an oiled bowl and cover loosely with cling film
- Leave it to rise for an hour or till double in size
- Punch down and then divide into the portions you like.
- This keeps in the fridge for weeks or place it in the freezer. Just place in a container with a loose fitting lid. It will make 2 large pizzas or 4 small pizzas
- Pre heat your oven or BBQ to 220°c with your pizza stone in.
- Cook for roughly 7-10 mins
Lovely pizzas…nice article!! thanks for sharing it…
Thanks so much!Nothing beats a lovely pizza base … Blondie 🙂
Lovely pizzas…nice article!!