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BASIC 30 MINUTE PIZZA DOUGH
- 800 g strong white bread flour
- 200 g fine semolina or semolina flour
- 1 tablespoon fine sea salt, or 2 teaspoons sea salt flakes
- 1 tablespoon caster sugar
- 14 g dried yeast
- 650 ml lukewarm water
- 2 tablespoons olive oil , + extra for oiling bowl
- extra flour for dusting
- Pile the flour and salt on to a clean surface (or inside a large bowl) and make a well in the centre. Add your yeast, olive oil and sugar to the tepid water, mix up with a fork and leave for a few minutes until it froths. Then pour into the well.
- Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix with the water. The flour will look like stodgy porridge at this point of time. Continue mixing the dry flour with the water till it comes together into a roughly formed dough ball.
- Dust a clean surface with flour. Place the dough ball on the flour. Now use your flour dusted hands to knead the dough. Roll the dough backward and forwards, using your left hand to stretch the dough towards you and your right hand to push it away from you. Repeat this for 10 minutes until you have a smooth springy soft dough.
- Brush the inside of a large clean bowl with olive oil. Place the dough in the bowl and cover with a tea towel. Place the bowl in a warm spot in your kitchen and allow to rest for at least 30 minutes to 2 hours (ideal). When the dough has risen and doubled in size, it is ready to use (if it is a warm day at 25°C, this will happen in just 30 minutes otherwise it may take longer. Turning the oven on and leaving the bowl of dough on a stool near the closed oven door also helps speed up the rising of the dough).