The Basics: Pizza Dough

Admittedly, homemade pizza requires advance planning and a bit of effort – but I promise you it’s worth it! I typically make it on a Sunday night when I have some time to prepare the toppings.  The dough freezes really well, so I usually double this recipe and freeze half of it. Stuff the crust with some fresh mozzarella for an extra touch of drool worthiness!

The first few times I made my own pizza dough, I found that the yeast didn’t seem to activate and the dough didn’t rise. I realised that all of the recipes I was following said to activate the yeast in ‘warm‘ water and that my definition of warm water was obviously killing the yeast. So make sure your water is just tepid, i.e. in and around body temperature or a few degrees higher.

Dried active yeast can be found in the baking aisle of most supermarkets.

Tip: remove any rings, bracelets and watches before you mix the dough – it gets stuck on everything and dries to a hard crust!

IMG_2715

Pizza Dough

  • 500 g strong white bread flour (Tipo 00)
  • 300 mL water
  • 5 g salt
  • 7 g sachet of dried active yeast
  • 1 teaspoon sugar
  • 1 tablespoon of olive oil

Dissolve the yeast in 300 mL tepid water and add 1 teaspoon of brown or white sugar. Least to stand in a warm place for 10-15 mins, until the surface of the liquid begins to froth.

Mix the salt into the flour in a large mixing bowl, creating a well in the middle. Pour the yeast-water mixture into the well and combine until all of the liquid is absorbed. At this stage, it’s a lot easier and quicker to tip everything onto a clean, dry worktop. Work the mixture into a dough, and knead for around 10 to 15 mins – when the dough starts to feel nice and stretchy. (Kneading is the hardest part of the whole process, I usually work by pushing the heels of my hands into the dough one after another).

Once you’ve finished kneading, transfer the dough back into the baking bowl. To prevent the outside of the dough forming a hard crust, rub a tablespoon of olive oil over the surface. Cover the bowl with a tea towel or clingfilm and leave to rise in a warm place for around 1.5 hours.

When cooking the pizza, set the oven to 170 °C (fan), roll the dough with a rolling pin and some extra flour. Then top it with some homemade tomato sauce, mozzarella and whatever else you want, and cook it for 15-20 min.

Tag @thecorkfork on Instagram to show me your pizza creations!

IMG_2716

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s