The Dining Room inspires…Homemade Pizza Dough
- By walwick
- June 15, 2020
- The Dining Room
Homemade Pizza Dough
650g Strong Bread Flour or Plain Flour
7g Fast-Action Dried Yeast
2 tsp Salt
25ml Olive Oil or Vegetable Oil
325ml Warm Water
– Sift the flour into the mixing bowl and use your fingers to make a well in the centre.
– Add the yeast, salt, olive oil and milk into the well. Mix together using either a spoon or your hands*.
– Slowly add the warm water and continue to mix.
– Once a dough has formed, tip it out onto a lightly floured bench and knead for 5 minutes or until smooth.
– Place the dough into a clean bowl and cover with a damp tea towel or cling film.
– Leave to rise in a warm place for 90 minutes or until the dough has doubled in size.
– Once it has doubled in size, tip it out onto a bench and knead for 2 minutes.
– Roll into one big ball and divide the dough into 6-8 balls, depending on how large you would like the pizza**.
– Place the dough balls onto a lightly floured tray and cover with a damp tea towel or cling film.
– Leave dough to prove in a warm place for 45 minutes or until it has doubled in size.
– Preheat your oven to 220c with a baking tray or pizza stone to warm up.
– Once the dough is ready, roll out to desired size of your pizza.
– Place your toppings on the pizza.
– Bake for roughly 10-15 minutes on the pre-heated baking tray or pizza stone.
*this recipe also works using a mixer with a dough hook. Instead of mixing with your hands or a wooden spoon, use the machine and mix for 5 minutes before kneading.
**the dough can be frozen from this step and defrosted prior to use. Once defrosted carry on with the following steps.
Tip from The Kitchen: “Did you know you can also adapt this recipe to make a loaf of bread? Instead of rolling the dough into balls, shape it into a lined loaf tin and prove for 45 minutes. Bake at 220c for 30 minutes then lower the oven to 200c for 15 mins.”