Pizza Dough
Photography Manja Wachsmuth.
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.
INGREDIENTS
Dough #1
2 cups plain flour
1½ teaspoons instant dried yeast
1 teaspoons sea salt
1 cup lukewarm water
1 teaspoon honey
1 tablespoon olive oil
Dough #2
2 cups plain flour
1½ teaspoons instant dried yeast
1 teaspoon sea salt
1 cup lukewarm water
2 tablespoons milk
1 tablespoon olive oil
Flavoured Oil
½ cup olive oil
2 cloves garlic, crushed
finely grated zest 1 lemon
1 teaspoon dried oregano
1 teaspoon sea salt
freshly ground pepper
METHOD
One quantity of either dough will make any two of these recipes eg: 1 recipe Potato, Parmesan and Oregano and 1 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. Dough #2: Adding milk to the dough will give a softer style crust to the cooked pizza.
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 1½-2 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.
Flavoured Oil: Perhaps not traditional, but I like to brush the raw dough with a flavoured oil before putting on the toppings. I always keep the jar of oil in my fridge as this prolongs its life if it contains raw garlic. Combine all the ingredients in a jar.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.