The perfect pizza dough recipe (we think so). This dough recipe ensures light, crispy pizza bases, making the most of your authentic wood fired pizza oven.
- 1kg strong white bread flour
- 1 level tablespoon fine sea salt
- 2 x 7g sachets of active dried yeast
- 1 tablespoon muscovado sugar
- 4 tablespoons extra virgin olive oil
- 650ml lukewarm water
To serve 5 medium sized pizza’s.
Add two tablespoons of olive oil to your mixer (ideally, with a doughhook). Sieve the flour and salt into the food mixer too. In a jug, add your luke warm water and mix in your sugar, when the sugar has dissolved sprinkle the yeast over, and leave it rest for five to ten minutes, the mix should become frothy.
Turn the mixer on and start adding the liquid yeast mix to the flour, the dough hook should ideally knead the dough for six to seven minutes on a slow to medium setting.
Coat a large bowl with a splash of olive oil and add the dough ball to it.
Cover the bowl with cling film for about an hour until the dough has risen and doubled in size. Now remove the dough from the oiled bowl and knead it around to push the air out with your hands, this is called knocking back the dough. Your dough is now ready, simply roll out on a flour dusted clean surface and create your own fantastic home made stone bake pizza!