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Pizza Dough – Harry’s Recipe

Pizza Dough – Harry’s Recipe

 

This is one of the recipes from Harry’s recipe collection. Pizza dough

There is something about getting your hands into flour and water, thumping it around and feeling the textures evolving. I like to make my own own pizza dough because I know what ingredients have gone into it: no chemicals or preservatives. It’s very easy to make and satisfying.

Be sure to use Bakers flour. A good bakers flour has a higher protein level than plain flour and comes from hard wheat.

Pizza dough will keep in the refrigerator for several days. Cover the balls with plastic wrap, leaving it room to rise in the fridge. You can also freeze the dough and keep it in the freezer for several months.

Ingredients

3 teaspoons dry yeast

1 teaspoon sugar

1 tablespoon olive oil

250ml lukewarm water

425g bakers flour

½ teaspoons salt

 

Method

Add yeast, sugar, olive oil and water to a large bowl and stir to combine.

Fold through flour until just combined, add salt, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms.

Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm draught free place for 60 to 90 minutes or until dough has doubled in size.

Turn dough out on a floured surface and press dough with your hands to remove excess air.

Divide dough into 4 dough balls and set aside until required.

If you are using an electric mixer with a dough hook; mix all ingredients except salt on low speed for about 2 minutes, then add salt and mix for a further 10 minutes.

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