Pizza dough

I have been using this reliable Pizza dough recipe for years, which can be used to make Pizza, Calzone or breads like Focaccia. It is best to use Italian 00 flour or baker’s strong flour.



Ingredients

   600   ml         Water

     11   g          Salt (2 tsp)

       5   g          Caster sugar (1 tsp)

     15   ml         Oil, olive

   850   g          Flour

       8   g          dry yeast (1 packet)

Method

Place flour, sugar, salt, dry yeast in a bowl and mix. Make a well in the cente. add the water and olive oil. Start mixing with a spoon, (I always use my hands). When a rough ball forms switch to kneading with your hand. Knead until all the flour is absorbed. This opens more kneading choices (like slapping the dough on the counter and folding it away from you and then rotate). This kind of handling helps develop the gluten giving your dough more structure and develop elasticity. Keep kneading for approx. 8 min. It will get smooth and silky and very elastic. Place the dough into a lightly oiled bowl and cover with plastic wrap.  Allow to rest at room temperature for approx. 40 min until the dough rises almost double in size.

Note: Plain or whole wheat flour is also suitable. Use this dough to make amazing Pizzas, Bread, Focaccia and Calzones in all shapes and sizes.

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