Ingredients
1kg strong white bread flour or Tipo '00' flour
sifted
1 tbsp fine sea salt
650ml lukewarm water
2 dried yeast
(7g)
1 tbsp golden caster sugar
¼ cup extra virgin olive oil
(80ml)
Allergy Advice
Contains Gluten
Equipment
- 1 Large bowl
- 1 Jug
- 1 Clean tea towel
Instructions
- Place flour and salt into a bowl and make a well.
- In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, pour into the well.
- Using your hands, gently bring the flour from the sides into the well and swirl into the liquid.
- Keep mixing, drawing larger amounts of flour in and when it all starts to come together. Turn out onto a floured surface and knead until you have springy dough.
- Place the ball of dough into a large, flour-dusted bowl, sprinkle some flour on the top and cover with a clean, damp tea towel.
- When it’s doubled in size, turn out onto a floured surface and “knock it back” to remove all of the air from the dough.
- You can use the dough immediately. Roll it out as thin as you can for the pizzas.
Notes
Tip
Tipo “OO” flour is a specialty flour that is great for pizza and bread dough. You can find it with the regular flour in the supermarket.
Tip
You can put anything you like on your pizza.
Variation
If you crack an egg over the top, it’s called a ‘Pizza alla Bismark’ – how cool is that? There is actually no known recipe for Pizza alla Bismark; you just need to add an egg on top of any pizza to qualify.
Storage
After you've knocked the dough back, you can also wrap it in cling film and keep it in the fridge or even the freezer until you need it. If you freeze it, defrost it in the fridge and then take it out to allow it to come to room temperature before using it.
