Eat & Drink
Originally published on Monday, 21st April 2008
Pizza Dough
Makes enough for 2 large pizzas
This is my long-standing recipe for pizza dough. I have been making it this way for years and it always tastes amazing whether I bake the pizza in a stone oven, on a barbecue or in my simple domestic oven at home.
The dough is made in two stages – so it takes a little time but it is really worth the effort. The trick to a good pizza is to get your oven as hot as possible and to preheat the baking tray. Try placing it in the oven for 10 minutes before you slide the dough on top.
Ingredients
325 mls warm water
½ tsp dry yeast or 1 tsp fresh yeast
450 grams flour
½ tsp salt
2 tbsp olive oil
Instructions
To make the dough, mix the water and yeast together until dissolved and let stand for 5 minutes.
Place the water and dissolved yeast in a large mixing bowl and gradually mix in half the flour to form a loose, sponge-like dough. Cover with a damp tea towel and place in a warm spot to rise for an hour.
Add the sea salt and oil to the dough and using a wooden spoon, mix in approximately a half a cup of flour at a time until the dough is too dense to stir with the spoon. Remove to a work surface and knead, incorporating the remaining flour until the dough is smooth and manageable.
Place in a lightly oiled bowl, cover again with a damp tea towel and place in a warm spot to rise for another hour.
Roll out and use as required.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
In collaboration with Eat Drink Talk