The best pizzas require the best bases
Makes 4x28cm pizza bases or 8 individual pizzas
- 300mls warm water
- 1-2 teaspoons active dry yeast
- 450g white bread flour, preferably '00'
- 1 teaspoon salt
00' flour will give you the best results for Pizza dough. It makes
the dough so much easier to roll and stretch out, enabling a much
thinner crust. The dough can also be mixed in an electric mixer
fitted with a dough hook, mixing for about 6 minutes. When cooking
pizza you want to cook them as hot and fast as possible. This will vary
depending on your oven. A deck oven at the hottest temperature takes
about 8 minutes, whereas a wood fired oven may take only a minute.
- Sieve the flour and salt together onto a bench and make
a well in the centre. Pour in the water. Mix until you have a soft
ball of dough (add more flour or water as necessary). Knead the
dough by hand for 12 minutes until smooth and bouncy.
- Lightly oil a bowl and roll the dough around in this until it is
coated. Cover lightly with plastic wrap, tea towel or a plastic bag
and leave to rise in a warm, draught free place for 1.5 hours.
- You can use the dough now, or for more flavour development,
punch back, knead a few more times and leave to rise again for
another 40 minutes.
- Divide into 4 or 8 pieces.
- Stretch and roll out the dough on a floured/semolina board,
add toppings and bake until crisp and bubbling.