Here's the perfect pizza dough recipe for your pizzas. This dough recipe ensures light, crispy pizza bases, making the most of your authentic wood fired pizza oven.PRINT OFF RECIPE FOR PIZZA DOUGH HERE (opens as a PDF in a separate window which can then be saved as a file or printed off) This recipe will make 5 medium size pizza basesIngredients:
* 1kg Strong white bread flour
* 1 level tablespoon fine sea salt
* 2 x 7g Sachets of active dried yeast
* 1 Tablespoon muscovado sugar
* 4 Tablespoons extra virgin olive oil
* 650ml Lukewarm waterMethod:
Add two tablespoons of Olive oil to your mixer (ideally, with a doughhook).
Sieve the flour and salt into the mixer too.
In a jug, add your Luke warm water and mix in your sugar.
When the sugar has dissolved, sprinkle the yeast over, and leave it rest for five to ten minutes.
The mix should become frothy. If it doesn't - your yeast is not fresh enough.
Turn the mixer on and start adding the liquid yeast mix to the flour. The dough hook should ideally knead the dough for six to seven minutes on a slow to medium setting.
If you don't have a mixer with a dough hook, don't worry as you simply knead the dough by hand.
Coat a large bowl with a splash of olive oil and add the dough ball to it.
Cover the bowl with cling film a leave in a warm place (next to light oven or airing cupboard) for about an hour until the dough has risen and doubled in size.
Now remove the dough from the oiled bowl and knead it around to push the air out with your hands. This is called knocking back the dough.
After about 5 mins, your dough will be ready to use.
Simply break off a reasonable size ball of dough, roll out on a flour dusted clean surface and create your own fantastic homemade pizzas.