CLASSIC PIZZA DOUGH
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
DESIGN & LAYOUT BY:
DO THE HONOURS
METHODAdd “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.