There are two types of pizza dough I usually make. One makes a thicker, 'deep-pan' base and the other makes a thinner, crispier base for a more traditional pizza, and this is the recipe I will be going through now. To cook this base a pizza stone should be used.
• 650ml lukewarm water
• 1kg strong white bread flour
• 40-50g fresh yeast, or 14g of dried yeast (fast action)
• 1 level tablespoon fine sea salt
• 1 tablespoon golden caster sugar
• 4 tablespoons extra virgin olive oil
Sieve the flour and salt into a large bowl. In a separate jug mix the olive oil, warm water and yeast, mix well and allow to sit for a few minutes. Make a well in the flour and pour your yeast mixture into the well. Mix with a wooden spoon until combined.
Once the mixture has come together, remove from the bowl and set on a clean, floured surface and knead with your hands until you have a smooth dough.
Line the inside of a clean bowl with a teaspoon of olive oil, put the dough in the bowl, sprinkle with flour and cover the bowl with a damp cloth. Leave to stand until it has doubled in size. About an hour.
Once the dough has risen, take it out of the bowl and knead slightly to 'knock the dough back'. It's now ready to use. Never use a rolling pin on your pizza dough because it will take the air out of it. Use your hands to stretch the dough out as thin as you want it (if its not a perfect circle don't worry, it will look more rustic if its not ;)).
Pre-heat your oven or BBQ to its hottest setting and place your pizza stone inside to heat up (Its important that you don't take the stone out to put your pizza on, just slide the pizza onto the stone in the oven/BBQ. to keep as much heat in the stone as possible).
Spread your ingredients however you like them. Slide onto your pizza stone. Cooking time is between 8-10 minutes.
Hope this was helpful to all those pizza lovers out there!
Honestly I have been lucky enough to try this recipe, its tried and tested and delicious !!!!!
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