Introduction to Bread Making (Part 4) – Pizza Dough

We use this dough a lot! For pizzas (white and red), for tarts (like Flammkuche – we just cut down on rising time), for dough balls. This recipe makes enough dough for a UK baking sheet-sized pizza.

Our Basic Pizza Dough is based on an Ottolenghi one (which I’m quoting here from the Guardian piece that the link takes you to) :

200g strong white bread flour, plus a little extra for dusting
1 tsp fast-action dried yeast
1 tbsp olive oil, plus extra for greasing
Salt and black pepper
120ml lukewarm water

We put the flour in a mixing bowl and add in the other ingredients. Mix it together with a fork, and then start kneading it. It doesn’t take terribly long – the one we made in the video took less than 5 mins to knead by hand, and it’s all about the consistency of the dough after kneading. We then leave it to rise covered with a damp tea towel, somewhere warmish (where we put it in the video is about 19C – our kitchen doesn’t get much warmer than that), and we let it rise for a couple of hours or so. 

In terms of baking temperature – preheat your oven as hot as it goes, and then bake it at hot, too! 20 mins, maybe – depends on your exact temperature, and how many toppings you put on, so keep an eye on it.

In the video we’re making a white pizza – with creme fraiche as our sauce, and with onion, mushroom, sweetcorn, olives, garlic, kale, chard, and cheese as the toppings. There’s also a bit of blue cheese on one half, and chilli flakes on the other.

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