Everyday Pizza dough recipe
This pizza dough recipe uses only a few ingredients and, when made ahead of time, actually yields a more flavourful, chewier crust. If making ahead, just keep in the fridge until ready to use (but not more than three days) and make sure you take the dough out of the fridge and into a warm place a couple of hours before shaping. Alternatively, if you want pizza straight away, let the dough rise for 1½-2 hours (or until doubled in size) before shaping.
Recipe adapted from thekitchn.com
Recipe makes enough for two 10-inch pizzas (so size up accordingly)
You will need
• 177g lukewarm water (not too hot so as to deactivate your yeast!)
• 1 tsp active dry yeast (use ½ tsp if you are planning on leaving your dough overnight or longer)
• ½ tsp sugar (optional, to help activate your yeast)
• 240g white bread flour
• 1½ tsp salt
• Olive oil
1. In a jug, mix your yeast with the water and sugar. Cover and leave for 10 minutes or until the mixture is bubbly.
2. Mix flour and salt together in a large bowl. Pour in your yeast/water mixture and mix with your hands or a spoon until a shaggy dough has formed.
3. Knead the dough either in a stand mixer (fitted with the dough attachment) for 5 mins, or by hand on a clean surface for about 8 mins until the surface of the dough becomes smooth and feels springy.
4. Place the dough in an oiled bowl. Give the dough a ‘fold’ (folding the dough up and over itself from each corner), and either let rise in a warm place (covered with a cloth) or leave covered in the fridge (you can leave out for 30 mins before placing in the fridge to get the yeast active if you have time).
5. When ready to bake, arrange a rack in the bottom third of the oven and place a baking/pizza stone or upside-down baking sheet on the rack. Heat your oven as hot as it will go.
6. Divide the dough in half and stretch/shape the dough into a 10-inch round (for those lacking confidence in shaping, many useful videos can be found online!) Transfer the round to a piece of baking paper before covering with topping. Be frugal with sauce as too much can lead to the dough ripping.
7. Bake your pizza anywhere from 5 to 10 mins. This will vary depending on your oven and how thick or thin you’ve rolled your crust but look for a golden colour and charred edges as a guide. Let cool slightly before devouring!
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