My dear friend Natalie (newly engaged and utterly gorgeous!) has asked me to share my pizza dough recipe. Let me explain that this little beauty is 2 years in the making, I’ve tried endless variations – honey instead of sugar, salt, no salt, different oils, you name it, and have finally come up with something that satisfies my need for a thin and crispy vehicle of dough that carries any number of delicious, and sometimes bizarre, toppings.
Note: flour should be 00 or bread/pizza specific. I don’t understand the science, it’s just better.
Another note: I always use a pizza stone. If you’re serious about crust you should invest, they’re not pricey at all and worth the investment, just never EVER clean them in water, a quick swipe with a dry cloth is all that’s needed, I promise.
200g flour (see note above)
1 tablespoon olive oil
1 sachet (7g) easy bake yeast
1 heaped teaspoon sugar – I’ve used golden caster and normal granulated – no diff at all
1/2 tablespoon salt – I prefer maldon sea salt
Tap hot water – 140 – 200ml. Every batch of flour adapts differently so be prepared to add gradually
In the bowl of a tabletop mixer, put flour, yeast, sugar, salt. Mix lightly and make a well in the centre. Using dough hook mix gently, then still on that speed add oil, and half the water, you’ll definitely need more. Continue to add water until the dough comes together in a scruffy blob, you might need to scrape down the hook a bit. When it looks good, continue to mix on a low ish speed for up to 5 mins, the equivalent of a good 10 – 12 mins kneading by hand. The dough should be elastic, shiny and spring back slightly when you press a finger into it.
If preparing by hand, you’ll get a great workout. It’s actually exactly the same method replacing the dough hook with your well washed mits. I’ve done this many times too – crazily therapeutic but quite hard work!
Use the same bowl, lightly oiled, covered with cling film and place in a non-drafty spot to rest the dough. It’s good after 30 mins but I’ve been known to leave it hours! It’ll double in size. Simply split it in half to make 2 bases of around 14inch, enough for 2 seriously greedy people.
Toppings and cooking details coming soon….watch this space Nat….