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Classic Pizza Dough

CLASSIC PIZZA DOUGH

ISSUE 1 | RECIPE

1 cup or 250ml lukewarm water

1 tbsp olive oil

20g fresh yeast or 3 x 7g dried sachets

Nice sprinkle of sea salt flakes

2 1/2 cups or 380g “00” flour strong bread flour

1/4 cup semolina flour

STYLING BY:

KAREN LOCKE

PHOTOGRAPHY BY:

INSIGHT CREATIVE

DESIGN & LAYOUT BY:

VERVE DESIGN

RECIPE BY:

DO THE HONOURS

: CONFETTI MAG : Online Magazine - Food, Entertaining, Celebrations and Lifestyle www.confettimag.com.au

METHOD

Add “OO” flour to bowl, make a well in the middle. In a separate bowl combine water, oil, yeast and salt.

When yeast mixture starts to froth add to the middle of the flour and mix with hands. Knead for 10-15 minutes until dough is elastic and shiny.

Put into a clean bowl covered with a damp clean tea towel, set aside in a warm place for 1 hour. Push the dough back and add half of the semolina flour, knead for 3 minutes.

Divide into desired sizes and rest for 30 minutes or until doubled in size.

Pre-heat oven or enclosed BBQ (thermostat needed), along with pizza stone or pan to 200 degrees celsius (you want pan/stone very hot).

Sprinkle remaining semolina flour onto some baking paper. Roll out the dough onto baking paper and add toppings.

Slide off baking paper onto the hot tray or stone and cook for around 15-20 minutes or until golden and crunchy.