How do I make pizza dough?!
1 packet dry yeast
1 ? cups warm water
4 cups white flour
1 ? teaspoons salt
2 tablespoons olive oil
2 tablespoons sugar
Method:
Pour the warm water in a large mixing bowl.
Add the sugar and yeast.
Stir the mixture until dissolved.
Let the mixture sit for about 10 minutes to let the yeast mature.
Add the salt and olive oil and stir again to combine the ingredients.
Add 1 cup of flour and whisk in until dissolved.
Add the second cup of flour and whisk it in.
Add the third cup of flour and combine. By now the dough mixture should be fairly thick.
Add the last cup and flour and, with your hands, begin to combine and knead the dough.
You may need to add a dusting of flour from time to time to reduce the stickiness of the dough.
When making pizza dough you’re going to have to knead the dough for between 5-8 minutes on the tabletop.
Put a piece of thick plastic down and knead it on that to make it easy to clean your working surface later.
You'll know the dough is ready when the ball no longer sticks to your hands.
It will become a smoothly-textured ball slightly larger than a large grapefruit.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil.
Cover tightly with plastic and set it in a warm place such an as un-lit oven or my favourite place, especially with winter upon us is between the blankets on the bed with the electric blanket on low so that it lets the dough rise.
It will take about 1 to 1 ? hours for the dough to rise, depending on how warm the environment is.
It will be ready when it’s twice the size you started with.
Take the dough out of the bowl and cut in half with a knife.
You now have two pizza dough balls, enough to make two 2 x 30cm pizzas.
Take each raw dough portion and hand-mold them into balls.
Smoothing the outer surface, tuck each ball into itself from underneath.
You need to "proof" the dough balls again at this point.
They can be set in a bowl or plastic tray, covered, to "rest" for an additional 15 or 20 minutes in a warm place.
Some recipes call for up to an additional hour of rising, but for practical purposes, pizza dough does not have to be put through a complete second rise cycle.
Stretch out the dough, place on a well oiled baking tray and top with a tomato pizza base, mozzarella cheese, ham, bacon, pepperoni, mushrooms, capsicum, olives or any topping that takes your fancy.
Bake in a hot oven of 220C for about 15-20 minutes until the dough is crisp.
Serve.
Storing your pizza dough:
If you wish to store the dough, by either freezing or refrigeration, you can place the dough balls in zip-lock bags.
Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use.
If you choose to freeze or refrigerate, the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags.
If they do, mould them back down into balls and re-bag them.
Answers: You need:
1 packet dry yeast
1 ? cups warm water
4 cups white flour
1 ? teaspoons salt
2 tablespoons olive oil
2 tablespoons sugar
Method:
Pour the warm water in a large mixing bowl.
Add the sugar and yeast.
Stir the mixture until dissolved.
Let the mixture sit for about 10 minutes to let the yeast mature.
Add the salt and olive oil and stir again to combine the ingredients.
Add 1 cup of flour and whisk in until dissolved.
Add the second cup of flour and whisk it in.
Add the third cup of flour and combine. By now the dough mixture should be fairly thick.
Add the last cup and flour and, with your hands, begin to combine and knead the dough.
You may need to add a dusting of flour from time to time to reduce the stickiness of the dough.
When making pizza dough you’re going to have to knead the dough for between 5-8 minutes on the tabletop.
Put a piece of thick plastic down and knead it on that to make it easy to clean your working surface later.
You'll know the dough is ready when the ball no longer sticks to your hands.
It will become a smoothly-textured ball slightly larger than a large grapefruit.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil.
Cover tightly with plastic and set it in a warm place such an as un-lit oven or my favourite place, especially with winter upon us is between the blankets on the bed with the electric blanket on low so that it lets the dough rise.
It will take about 1 to 1 ? hours for the dough to rise, depending on how warm the environment is.
It will be ready when it’s twice the size you started with.
Take the dough out of the bowl and cut in half with a knife.
You now have two pizza dough balls, enough to make two 2 x 30cm pizzas.
Take each raw dough portion and hand-mold them into balls.
Smoothing the outer surface, tuck each ball into itself from underneath.
You need to "proof" the dough balls again at this point.
They can be set in a bowl or plastic tray, covered, to "rest" for an additional 15 or 20 minutes in a warm place.
Some recipes call for up to an additional hour of rising, but for practical purposes, pizza dough does not have to be put through a complete second rise cycle.
Stretch out the dough, place on a well oiled baking tray and top with a tomato pizza base, mozzarella cheese, ham, bacon, pepperoni, mushrooms, capsicum, olives or any topping that takes your fancy.
Bake in a hot oven of 220C for about 15-20 minutes until the dough is crisp.
Serve.
Storing your pizza dough:
If you wish to store the dough, by either freezing or refrigeration, you can place the dough balls in zip-lock bags.
Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use.
If you choose to freeze or refrigerate, the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags.
If they do, mould them back down into balls and re-bag them.
Lebanise Bread or
Flour and water - as you mix it flatten it into a big round circle lol
1 cup warm water
1 pk yeast
1T sugar
2 cups plain flour
1T salt
dissolve yeast and sugar in warm water.....sift together flour and salt.
add flour to yeast mixture combine to form a dough. kneed on a floured surface until the dough is smooth ...place in oiled bowl and let double in bulk(1hour) in warm place.
punch down and divide ....roll out each half to form a pizza crust.
for a crispier crust ...par bake 5 mins before adding toppings
The BBC Food website gives several recipes (links below). This is one of them, from the cook Silvana Franco:
Ingredients
For the dough
650g/1lb 5oz Italian '00' flour (strong white flour)
7g sachet of easy-blend yeast
2 tsp salt
25ml/1fl oz olive oil
50ml/2fl oz warm milk
325ml/11fl oz warm water
Method
1. Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
2. Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1? hours, until doubled in size.
I want to make pizza dough now!
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Just buy a packet of dry yeast....dough is dough, and its good fun to make. Everyone loves my pizzas, especially when I do the crust myself. Sift 2 cups of plain flour, pinch of salt, tablespoon of olive oil and one sachet of dry yeast. Mix all together with a wooden spoon and add warm water. Keep stirring and adding water until it is able to be rolled in a ball. Knead it for about 5 minutes, you will finish up with a ball 1/2 the size of a football. Leave it in the bowl and cover it with a clean cloth and leave it for about an hour or so, until it doubles in size. (prove) Then knead it again for a while and let it prove again. Then roll it out to the thickness you desire. Slap it on a pizza tray and poke a few holes in it with a fork. Start with tomato paste and start building your pizza. I usually get all my ingredients and toss them in a big bowl and just sprinkle it over the base, as thick as I like.
IMPORTANT>>>>>Be sure to keep your mixture warm. It won't prove or rise if it gets cold.
I used this recipe last week, it turned out brilliantly!- (makes about 6 bases, 1/2 ingredients for less!)
1kg strong white bread flour
1 tbsp salt
14g dried yeast
1tbsp Sugar
2 tbsp olive oil
650ml of tepid water
Add yeast and sugar to water and mix.
Add salt to flour and pile on a clean surface, make a well in the centre
Slowly add the water to the well, incorporating the flour from the inside of the well with a fork to mix, until all of the flour and water are mixed.
Add the oil and mix- knead in well.
(As it becomes too doughy to mix, use your hands and start kneading the dough for about 10 minutes until it is soft and springy.)
Put the dough into a lightly floured bowl, cover with clingfilm and leave to rest in a warm place for about an hour (- at least 20 mins).
It will have risen and will now be soft, springy and easy to roll.
Divide it equally into balls and roll out on a smooth surface.
Add toppings
into a pre-heated oven ;250c and cook for about 10 mins depending on thickness of base and toppings!
This was the 1st time i made own base and will always do it now in future - they were yum & easy!
You can use any conventional bread recipes and it will keep for 2 days or for a quick pizza use scone dough base
Here is one that was passed down.
2 (1/4 ounce) packages fast rising yeast
2 cups water (90 degrees)
2 tablespoons sugar
2 teaspoons salt
4 tablespoons olive oil
1/2 cup salad oil
1/3 cup grated parmigiano
6 cups flour
In a medium bowl combine water, yeast, sugar, and salt.
Let sit until foam appears on the top.
In the bowl of a stand up mixer combine the yeast mixture with the olive oil, salad oil, and 3 cups of the flour.
With the whip attachment, beat for 10 minute.
Clean and remove the whip attachment and add the remaining flour and cheese.
With the dough hook attachment in place, slowly pulse the mixer on and off until the flour is incorporated.
Xontinue kneading on medium speed for 10-12 min or until the dough is smooth and no longer clings to the sides of the mixer.
If you need to add more flour do so 1 tablespoon at a time until the dough is no longer sticking to the sides.
Transfer the dough to a large, oiled, bowl and cover with plastic wrap.
Place in a warm location and allow to rise for one hour or until doubled in size.
Punch down dough and allow to rise a second time.
After the second rise the dough is ready to be divided and rolled, or stored in the freezer.
Thanks Karate Chef...I'm going to try your recipe...
This recipe is for dinner rolls or pizza bases:
Kelly’s Dinner Rolls
Serves 8
Ingredients
1 1/4 C warm water
3 Tbsp sugar
1 Tbsp yeast
1 Tbsp oil
1 tsp salt
3 C flour
1/2 tsp baking powder
Directions
Dissolve sugar in water, sprinkle in the yeast. Add oil, stir, and leave to froth. Add to other ingredients (I sometimes put a few herbs in for flavour) and stir until dough starts forming a ball. With oiled hands flatten dough (for a pizza) or cut and roll into rolls (I think I used to make about 8, depends how big you want them) Bake at 230 degrees C for 12 - 15 mins.
Very quick, reliable and delicious.