This made 4 big pizzas. I like the base very thin but if you like it thicker, you'll obviously get smaller/ less pizzas.
You can freeze any excess for future speedy pizzas!
Ingredients
300g plain flour
200g wholemeal bread flour
1 tbsp salt
1 heaped tsp sugar
7g fast action yeast
4 tbsp olive oil
325mls tepid water
I also added some chopped wild garlic but this is optional. You could add dried oregano or chilli flakes too.
Method
I use a kenwood mixer with a dough hook to start off the kneading on all my bread doughs. But you can do it all by hand easily too.
Combine all the ingredients together. I don't even bother putting the yeast in with the water first. I just chuck everything in the bowl and start mixing.
Knead it until you have a smooth, springy dough. I do about 3 mins in the mixer then I stretch and knead the dough by hand for a further 2 or 3 minutes.
If you weren't using a mixer, it would be approx 10 mins by hand.
Leave to rise for about an hour and a half.
Knock back the dough and give it a little knead.
Leave for a further 30-45 mins to rise for a second time.
Knock it back again and split into 4 pieces.
You can freeze these at this point, if you'd like.
Roll out to the desired thickness. I do it until you are at the point that it can easily develop holes. I pick it up and stretch by hand too. If you get any holes, just stick them together again. It really doesn't matter.
Now you're ready to add whichever delicious topping you'd like!
See my recipes for tomato sauce and topping ideas.
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