|
|
| The Perfect Pizza Dough |
|
 |
| Ingredients |
500ml water (25 degrees celsius)
20 grams fresh yeast
5 grams sugar
700 grams flour
20 grams salt
15 grams extra virgin olive oil |
|
|
|
|
|
|
| Method |
Put the water into your mixer and add the fresh yeast and sugar.
Turn the mixer on at low speed and slowly add the flour.
When you’ve added about 2/3 of the flour you can now add the salt then the oil.
Let it mix in and then continue to add the rest of the flour. Once the dough has a nice and smooth look to it, stop the mixer and remove the dough.
Portion the dough into desired sizes and roll each into a tight ball. Cover with a plastic bag and let rise till the dough doubles in size.
Now you have dough ready to make pizza.
With a rolling pin roll out each pizza to desired thickness and place on a lightly oiled baking sheet and add your toppings.
Bake at 450-475° until the crust is golden brown (Time will vary depending on type of oven).
If you have a baking stone place the stone in the oven and let
it heat up with the oven. Do not use a baking sheet for this method. Instead, place the pizza directly onto the stone.
Use our pizza menu for topping ideas.
Chef: Domenic Tudda
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
