
Pizza Dough
I was asked if I had a pizza dough recipe using fresh yeast, I didn't, but found this recipe in my favourite Italian recipe book, I am told that it is perfect, but I cannot try it, because it is not gluten free.
Category:
Main
Style:
Italian
Keyword:
Dough, Pizza
Quantity: 2 pizzas
Ingredients
- 1 tbsp caster sugar
- 15 g fresh yeast or 2 tsp dry yeast
- 220 g lukewarm water
- 450 g plain flour
- ½ tsp salt
- 3 tbsp olive oil
Instructions
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Put the sugar and yeast into a small bowl and stir in 90 ml of the water. Set aside in a draught-free place to activate – it should take about five minutes
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Mix the flour and salt in a bowl, or in a food processor fitted with the plastic kneading blade. Add the olive oil, remaining water and the yeast mixture.
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Mix just until the dough comes together. Transfer to a lightly floured surface and knead for 8 minutes, adding a little flour or a few drops of warm water if necessary, until you have a soft dough that is not sticky but is dry to the touch.
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Rub the inside of a large bowl to coat it with oil, then cut a shallow cross on the top of the ball with a sharp knife. Leave the dough in the bowl, cover with a tea towel or put it in a plastic bag and leave in a draught-free spot for 1 – 1½ hours until double in size (or leave in the fridge for 8 hours to rise slowly).
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Punch down the dough to its original size, then divide into two portions (At this stage the dough can be stored in the fridge for up to 4 hours, or frozen. Bring back to room temperature before continuing.)
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Working with one portion at a time, push the dough out to make a thick circle. Use the heels of your hands and work from the centre of the circle outwards, to flatten the dough into a 30cm circle with a slightly raised rim. (If you find it difficult to push the dough out by hand you can use a rolling pin.)
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Place the dough on a lightly oiled tray dusted with cornmeal, add your favourite toppings and get it into the oven, pre-heated to 240˚C, as quickly as possible.
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Bake for 12-15 minutes.
Notes
- Source: The food of Italy (2000) J Price (ed) (Murdoch Books) p 281