This recipe is very easy and cathartic to throw together, it does not need a heap of kneading or resting time and that is predominantly the reason that I have used this pizza base recipe time and time again. The dough, once kneaded sufficiently comes out smooth and silky and as such can be a good recipe to cook if you have had a stressful day at work. The good thing about this recipe is that it does freeze well. Once you have made the recipe section off half of the dough to freeze. There is nothing mentioned in the recipe as to suitable freezing times but this dough has come out fine for us after being frozen for a week.
Having fresh, hand-made dough really adds a lot to pizzas. It can be a bit more tricky to ensure the pizza is cooked through if you are using fresh dough and adding a lot to your pizzas. For this reason, as I always stack my pizzas high with vegetables, I would suggest putting some money into a pizza stone or a pizza tray crisper. The latter is a pizza tray, typically round, with a series of small 1-cm round holes in the bottom of it. This helps cook the pizza dough from the bottom up, especially if you have your oven set to fan bake. The pizza stone can be added to the oven as it is warming up and you are compiling your pizzas. You can then extract the piping hot pizza stone (with cooking gloves of course) and place your uncooked pizza atop an already hot stone. This method helps the pizza cook bottom up and top down at the same time as well.
I could not find this online, so here it is –
Basic pizza dough, 1 Base, 100 Pizzas, pp10
- 300g strong white flour
- 1t easy blend dried yeast
- 1 1/2 t salt
- 175ml hand-hot water
- 1T olive oil, plus extra for kneading
1 Sift the flour into a mixing bowl and add the yeast and salt, making a small well in the top. Mix the water and oil together and pour into the bowl, using a round-bladed knife to gradually combine all the flour to make a sticky dough.
2 Lightly flour the work surface and your hands and knead the dough for about 10 minutes, until it is smooth and elastic.
3 Cover the dough with some lightly oiled clingfilm or a damp tea towel and leave to rise for about an hour, or until the dough has doubled in size.