Pizza Dough
wonderfully crispy base & chewy crust
What a way to celebrate the week that was, homemade pizzas with your freshly made dough. The trick is cooking the base in a frypan. Dressing your pizza in the pan then finishing under the grill.
Prep Time
30 min
Cook Time
Serves
6
15 min
THE FACTS
Easy recipe
Takes 3 days to get it right
INGREDIENTS
DAY ONE INGREDIENTS
1/4 tsp yeast
100g bread flour
110 ml 100g water
DAY TWO INGREDIENTS
290g water
1 tsp honey
1 tsp oil
450g bread flour
50g whole meal or whole wheat flour
1/4 tsp yeast
10g salt
DAY THREE INGREDIENTS
30g bread flour
30g Semolina
Honestly a wonderfully crispy base with your choice of delicious toppings and this is where you can learn to make professional style pizzas.
1 min
10 min
METHOD
Day 1 Method
Mix until no lumps and leave at room temp overnight.
Day 2 Method
1. Scoop Day 1 ingredients out into a large bowl
2. Add all day 2 ingredients over the top of the day 1 ingredients.
3. Mix until flour has disappeared.
4. Cover and leave on the bench for 45 min
5. Pull and fold x3 times with 45 min proofs
Place in lidded container overnight.
Day 3 Method
Remove gently from bowl onto floured surface
Create 4 portions Reshape dough balls having a tight base, pinch like a dumpling so the dough rises in a ball not flat.
Flour or semolina a tray and cover for 3/4 hours
On a floured surface push outwards to make a wheel, then pick up and stretch further.
Lay flat then use back of your hand to stretch. Into a frying pan to cool bottom then add topping then finish in grill.
Head to Sliver and Bite Pizza Page to learn how to cook the best pizza.
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