Method Preparing the Pizza Dough
Now it’s time try your own home made pizza dough. With a little bit of practice, in no time you will be making delicious home-made pizzas with this recipe. Check out our other blogs for tips on who to make delicious homemade tomato sauce and ideas for pizza toppings.
• The pizza dough is best made with Italian Tipo ’00’ flour
• Sieve the flour and salt in to a large bowl and make a large hole in the middle.
• In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes,
• Slowly pour the mixture into the bowl of sieved flour. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together.
• Remove the mixture from the bowl on a clean surface work the rest of the flour in with your clean, flour-dusted hands. Knead until you have smooth, springy dough.
• Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
• Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough.
• You can either use it immediately, or keep it, wrapped in cling film, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
• Tip for timing, it’s recommended to have you dough rolled out for the pizzas out about 15 to 20 minutes before you want to cook them.
Prepping for a dinner party:
If you want less to do when your guests have arrived and save yourself precious time, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with cling film, and pop them into the fridge. It is best to pull them out of the fridge about 10 minutes before cooking, using a rolling pin, roll out the rough dough circles one by one to your desired size. Now your pizza is ready for your homemade tomato sauce & your favorite pizza toppings.