PIZZA DOUGH
4 cups white bread flour (800g white bread flour) +200g flour extra for dusting
1 teaspoon fine sea salt
1 dried yeast sachet
1 tablespoon golden caster sugar
3 tablespoons extra virgin olive oil
500ml (2 cups) ml lukewarm water
This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. I made my focaccia with this dough as well. When using white bread flour, make sure it’s one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. In a jug, mix the yeast, sugar and olive oil in the water and leave for a few minutes, then pour into the flour. Bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the dough in a large flour-dusted bowl (I also spray sides of bowl with olive oil so it doesn’t stick) and flour the top of it. Cover the bowl with cling film and a damp cloth and place in a warm room for 30 min,knead and leave again for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas. Roll each ball out with your hands to make a pizza base. *********Preheat a pizza stone (or if you do not have one.. use a large oven tray, turn it upside down so the flat bottom side is up,) and then spray with a little olive oil before your dough goes on.******
Recipe: Amanda Conradie
Photo: Elize de Kock
