Pizza Dough
Ingredients
- 320ml warm water (not hot, and a bit warmer than tepid)
- 7g instant yeast
- 1 tbsp caster sugar
- 2 tbsp olive oil
- 1 tsp salt
- 450g pl. flour
- Cornmeal
Instructions
- Mix the 320ml warm water, 7g instant yeast and 1tbsp caster sugar together in a large bowl. Cover and leave for 5 mins
- Add the 2tbsp olive oil, 1tsp salt and 450g pl. flour
- Once ingredients are combined, knead the dough (use the electric whisk with dough hooks) for c. 8 mins. The dough is ready when it is smooth and you can do the window pane test (i.e. stretch a section of the dough until its really thin and it will be a bit translucent)
You may need to add more flour as you go – add small! amounts until the dough is tacky but not sticky - Tip the dough out of the bowl, then lightly grease the bowl with olive oil. Put the dough back in, cover either with a lid or a wet tea towel (if using a wet tea towel, allow it to touch the dough)
- Leave the dough to rise until it has doubled in size which at room temperature is 60-90 mins. Or put in
in the fridge overnight - When ready to make your pizzas, pre heat ooni (or the oven to as hot as it will go!)
- Use the cornmeal on the work surface too so when you roll out the dough it doesnt stick
- Roll out the dough, make your pizzas and cook!
Pizza Dough (GF)
| Ingredients | Instructions |
| 320ml warm water (not hot, and a bit warmer than tepid) 7g instant yeast 1 tbsp caster sugar 2 tbsp olive oil 1 tsp salt 450g pl. flour Cornmeal | Mix the 320ml warm water, 7g instant yeast and 1tbsp caster sugar together in a large bowl. Cover and leave for 5 mins Add the 2tbsp olive oil, 1tsp salt and 450g pl. flour Once ingredients are combined, knead the dough (use the electric whisk with dough hooks) for c. 8 mins. The dough is ready when it is smooth and you can do the window pane test (i.e. stretch a section of the dough until its really thin and it will be a bit translucent) You may need to add more flour as you go – add small! amounts until the dough is tacky but not sticky Tip the dough out of the bowl, then lightly grease the bowl with olive oil. Put the dough back in, cover either with a lid or a wet tea towel (if using a wet tea towel, allow it to touch the dough) Leave the dough to rise until it has doubled in size: at room temperature: 60-90 mins if a cold day, heat the oven to 60c, then turn it off, place the dough in the oven with the door open and leave to rise for 60-90 mins in the fridge: 12 hrs When ready to make your pizzas, pre heat the oven to as hot as it will go! Lightly grease the baking trays with olive oil and then sprinkle over cornmeal Use the cornmeal on the work surface too so when you roll out the dough it doesnt stick Roll out the dough, make your pizzas and cook! |