HH:MM
- 320ml warm water (not hot, and a bit warmer than tepid)
- 7g instant yeast
- 1tbsp caster sugar
- 2tbsp olive oil
- 1tsp salt
- 450g pl. flour
- Cornmeal
4/5
There is probably better pizza doughs out there, but this is pretty simple
- 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!