To make pizza dough you will need a bit of time for the dough to rise (around 30 mins), a good appetite and strong arms to knead the dough! Home-made pizza is so delicious – much more fun and tasty than bought varieties. And the whole family can be involved.
- 1/2 cups warm water (from the tap is fine)
- 2 tsp dried yeast (you can buy yeast from any large department store)
- 1/2 tsp of caster sugar
- 4 cups plain flour (you can also use bread or pizza flour)
- 1/2 tsp salt
- 1/4 cup olive oil.
- To start you combine the warm water, yeast and sugar in a small bowl. Set this mixture aside for a few minutes or until it starts to foam, then add the oil until combined.
- Next spread some flour on the kitchen bench (make sure the surface is clean) and make a mound of flour and salt, with a well in the centre… It should look like a moat you used to build on the beach as a kid, but without the castle in the middle. Add the yeast mixture and oil to the well. Use your hands to mix from the moat into the well until the mixture is combined.
- Once combined, you can knead the mixture (to knead you push the dough down and out, stretching it flat in front of you with the heels of your hands. Next you fold the top half of the dough back towards you, and press down and out again – stretching and lengthening the dough as you work with it). Keep kneading the bread as this is good for your arm muscles – for about 10 minutes or until the bread is smooth and elastic.
- Place the dough in a bowl and cover with plastic wrap or a tea towel and set aside in a warm, breeze-free place to rise for 30 minutes or until the dough doubles in size. My neighbour sticks his dough in his car with all the windows up for it to rise quickly, but I prefer to place it in the sun on the kitchen window.
- Once the dough has doubled in size, take a piece off and roll it with a rolling pin (or a bottle of wine if you don’t have a rolling pin – like me).
- Watch the exclusive video of Best Home Chef brand mentor Tony Fishbeck, as shares his secrets for how to make anchovy and olive pizza. His basic tips for the perfect pizza topping are: keep it simple and don’t overdo the toppings or cheese as soggy topping is less than spectacular, and to think of a trilogy of ingredients that work well together. Tony uses anchovies, olives and chilli flakes.
- My favourite home-made pizza topping combinations include fig, rocket and pancetta or caramelised onion, pear and pancetta.
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Last time I made pizza, I also added herbs into the dough … Oregano and Basil works great.
I make dough for pizza just from self-raising flour and Greek yoghurt and was perfect to.