Perfect Pizza Dough
Ingredients
- 250.0 grams Strong White Bread Flour
- 250.0 grams Plain White Flour
- 5.0 grams Dried Yeast
- 10.0 grams Salt
- 325.0 mililiters Water (warm)
- 14.8 mililiters Olive oil
- 1.0 handful Coarse Flour (rye, semolina or polenta), for dusting
Instructions
- In a bowl, mix the flours, yeast, salt and water to form a sticky dough. Mix in the oil, then turn out on to a clean work surface and knead until smooth and silky. (Alternatively, if you have a mixer with a dough hook, mix the flours, yeast, salt and water on a low speed, add the oil and knead for 10 minutes). Shape into a round, and leave to rise in a clean bowl, covered with a plastic bag, until doubled in size.
- Preheat the oven (and pizza stone or substitute) as high as it will go. Take a lime-sized piece of dough and roll it into a 5mm thick round. Dust a rimless baking sheet with coarse flour, lay the dough on it, add your toppings and slip the pizza from the sheet on to the hot stone. Bake until any cheese is bubbling and the base is taking on some colour, seven to nine minutes. Scatter over any leaves or raw toppings, and tuck in.
