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| Pizza dough |
I've used instant dried yeast that comes packaged in single use foil sachets and is readily available on the baking shelves of the supermarket. They weigh 7 grams each or 1 tablespoon of yeast The yeast should only ever be added to the dry ingredients as described and is not activated in warm liquid first The water measurement in a dough recipe is only a guide and you may need to add a little more depending on the dryness of the flour. One quantity of either dough will make any two of these recipes eg. 1 recipe Potato, Parmesan and Oregano and I recipe Sopressa Salami Pizza, Tomato and Black Olive Pizza. The dough is easily doubled if you wish to make more pizzas
Dough #1: This dough will produce a crisper based pizza
Pizza dough ingredients: 2 cups plain flour. 1 and 1/2 teaspoons instant dried yeast. 1 teaspoons sea salt. 1 cup lukewarm water. 1 teaspoon honey. 1 tablespoon olive oil
Dough #2: Adding milk to the dough will give a softer style crust to the cooked pizza
Pizza dough ingredients: 2 cups plain flour 1 and 1/2 teaspoons instant dried yeast. 1 teaspoon sea salt. 1 cup lukewarm water. 2 tablespoons milk. 1 tablespoon olive oil
Method for making both doughs
Combine the flour, yeast and salt in a large bowl and make a well in the centre
Combine the wet ingredients in a jug and mix into the flour to make a soft but not sticky dough. Add a little more water if needed. Turn onto a lightly floured bench and knead for 5 minutes until smooth and elastic. Place in a large, lightly oiled bowl and turn the dough to lightly coat in the oil. Cover with plastic wrap. Set aside in a draught free place for 1 and 1/2-2 hours to double in size. When the dough has risen, remove from the bowl and divide into required portions. Place the dough on baking paper and roll out or flatten the dough with your fingers to the desired shape
