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How to Make Pizza Dough

How to Make Pizza Dough

Who doesn’t love a pizza? There’s the soft base with crispy edges, and then there’s your favourite topping with using some of the freshest ingredients… yum! But have you ever tried making your own pizza dough from scratch? It’s surprisingly easy! Although it takes some time to prove, the results are well worth it. To top it all off, this pizza dough recipe is suitable for vegetarians and vegans!

Makes:

  • 6 - 8 medium pizzas

Prep Time:

  • 20 minutes

Prove Time:

  • 1 hour

Ingredients:

  • 1 tbsp of Golden Caster Sugar
  • 1 tsp of Fine Sea Salt
  • 800g of Strong White Bread Flour
  • 200g of Semolina Flour
  • 650ml of Luke Warm Water
  • 2 x 7g Sachets of Dried Yeast
  • 4 tbsp of Extra Virgin Olive Oil

Equipment:

Baking

METHOD: Basic Pizza Dough – V + VG!

  1. Find a large mixing bowl and sieve both of the flours and the salt into it. Then, make a well in the centre.
  2. Measure out the water and mix in the yeast, sugar and oil, and then leave aside for a minute. Pour the mixture into the well and bring the wet and dry ingredients together using a fork, drawing the flour from the sides into the liquid in the middle. Just as the dough starts to come together, place it onto a clean, flour dusted work surface.
  3. Work in the rest of the flour with your hands and begin to knead until the dough is smooth and springy.
  4. Dust another large mixing bowl with flour and then place in the dough. Dust over again with more flour. Cover the top of the bowl with a damp tea towel and place it somewhere warm, such as in an airing cupboard, for about an hour to allow the dough to rise.
  5. Check that the dough has doubled in size before transferring it to a clean surface dusted with flour. Knock back the dough by kneading; this will push the air out.
  6. Your pizza dough is now ready to use! It’ll make six to eight medium pizzas, so you can either use it straight away or wrap it up in clingfilm until you’re ready to make your pizzas. Alternatively, you can freeze the dough if you’re preparing it well in advance.
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