Pizza Dough
Made pizza dough today - adapted from a recipe from taste.com.au
I made a half quantity of the original recipe, which I've listed below. This is enough for 2 people (ie. one rectangular pizza base which fits a normal baking tray).
Ingredients
180ml warm water (about body temperature - ie. water should not feel hot or cold to touch)
1 tsp (3.5g/0.5 sachet) dried yeast
Pinch of caster sugar
300g (2 cups) plain flour
1 tsp salt
30ml (1/8 cup) olive oil, plus extra for brushing
3 crushed cloves of fresh garlic
chopped fresh rosemary - about 1 - 2 tablespoons
chopped fresh oregano - about 1 tablespoon
Method
Notes & tips
Online recipe says you can prepare this recipe up to 1 hour before serving.
Nads' tip: As with all dough recipes, how it LOOKS and FEELS is the most importan thing. If the dough looks too crumbly, add water/oil. If it looks too wet, use flour. At the end of the day, it should not stick to your hands and it should feel perfectly weighted and smooth. It takes a while to understand when your 'bread' is right - I used to mess around a lot when I was younger with making my own bread and I made many a dense failure until I understood how it should feel, both before and after proving. Pizza dough is a great way to learn to make your own bread from scratch because if it doesn't rise enough, it is not the end of the world.
I made a half quantity of the original recipe, which I've listed below. This is enough for 2 people (ie. one rectangular pizza base which fits a normal baking tray).
Ingredients
180ml warm water (about body temperature - ie. water should not feel hot or cold to touch)
1 tsp (3.5g/0.5 sachet) dried yeast
Pinch of caster sugar
300g (2 cups) plain flour
1 tsp salt
30ml (1/8 cup) olive oil, plus extra for brushing
3 crushed cloves of fresh garlic
chopped fresh rosemary - about 1 - 2 tablespoons
chopped fresh oregano - about 1 tablespoon
Method
- Combine the water, yeast and sugar in the mixing bowl. Set aside for 5 minutes or until foamy.
- Combine the flour and salt in the bowl with the yeast mixture. Then mix through all other ingredients.
- I used my kitchenaid with the dough hook to mix it together until it came together to a smooth, elastic dough ball. It should spring back to the touch. If you don't have a mixer, use your hands, kneading until it looks smooth and elasticy.
- Glad wrap the dough in the mixing bowl and place in a warm, draught free place to rise for 30 minutes or until dough doubles in size.
- Roll out into a greased pan and assemble your pizza.
Notes & tips
Online recipe says you can prepare this recipe up to 1 hour before serving.
Nads' tip: As with all dough recipes, how it LOOKS and FEELS is the most importan thing. If the dough looks too crumbly, add water/oil. If it looks too wet, use flour. At the end of the day, it should not stick to your hands and it should feel perfectly weighted and smooth. It takes a while to understand when your 'bread' is right - I used to mess around a lot when I was younger with making my own bread and I made many a dense failure until I understood how it should feel, both before and after proving. Pizza dough is a great way to learn to make your own bread from scratch because if it doesn't rise enough, it is not the end of the world.