The dough, I'm lazy and have my breadmaker actually do the hard yards.
It's just churning:
1 Sachet dry Yeast
480G Plain flour (stone ground would be ideal for texture)
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoon olive oil (a little extra is OK)
390ml of warmed water (roughly)
In an hour it will have done it's job and risen and I'll pop it out of the machine and roll out adding water/flour to suit.
This will make 2 ~10inch Pizzas depending on how thin you roll it. I generally roll out about 5mm thickness, then top. Leavign the bases after rolling creates a slightly thicker fluffier crust as the dough tends to rise a little.
Longer time left to rise resolves this. However it turns Pizza From Scratch from a 90 minute go-to-whoa to a considered effort.
It's just churning:
1 Sachet dry Yeast
480G Plain flour (stone ground would be ideal for texture)
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoon olive oil (a little extra is OK)
390ml of warmed water (roughly)
In an hour it will have done it's job and risen and I'll pop it out of the machine and roll out adding water/flour to suit.
This will make 2 ~10inch Pizzas depending on how thin you roll it. I generally roll out about 5mm thickness, then top. Leavign the bases after rolling creates a slightly thicker fluffier crust as the dough tends to rise a little.
Longer time left to rise resolves this. However it turns Pizza From Scratch from a 90 minute go-to-whoa to a considered effort.