I always relate pizza to a relaxed evening. For me, there isn’t a better way to unwind after a hectic week. Seriously, what’s not to love about a homemade pizza that’s as good as its store bought variant? Crisp base, your choice of toppings – what more can you ask for? Plus, no nasties- you know what’s going into your pizza.
For the dough, I usually use strong plain flour, also known as 00 flour or pizza flour or bread flour. However, I’ve also tried plain flour several times with successful results. So the choice of flour is up to you.
Start with mixing yeast, sugar, and warm water in a small bowl. Wait until it becomes frothy. (as you can see in the picture).
Place flour, salt, and frothy yeast mixture in a deep bowl.
Add enough water to make very sticky dough. Yes, the dough needs to be very “sticky”.
Now cover the bowl with a tight lid or cling wrap.
Place it in a warm spot to rise for about 30-40 minutes.
After 30-40 minutes your dough will look like this. Well risen and perfect.
Now sprinkle flour on to a sheet of baking paper. Place risen dough on the paper. At this stage, knead the dough for 3-5 seconds just to bring it together again.
Rolling time now! First tip – do not use a rolling pin.
Place the dough in the middle of the paper. Shape it into a circle (or rectangle or whatever shape you like) using your fingers.
Thin crust or thick crust – the dough is totally customisable.
Ingredients
- 1and ½ cups pizza flour unbleached all-purpose plain flour or 00 flour or regular plain flour
- ⅔ cups lukewarm water
- For the yeast mixture:
- ½ teaspoon active dry yeast
- ¼ teaspoon sugar
- ¼ cup lukewarm water
Instructions
- Start with mixing yeast, sugar, and warm water in a small bowl. Wait until it becomes frothy. (as you can see in the picture).
- Place flour, salt, and frothy yeast mixture in a deep bowl.
- Add enough water to make very sticky dough. Yes, the dough needs to be very “sticky”.
- Now cover the bowl with a tight lid or cling wrap.
- Place it in a warm spot to rise for about 30-40 minutes.
- After 30-40 minutes your dough will look like this. Well risen and perfect.
- Now sprinkle flour on to a sheet of baking paper. Place risen dough on the paper. At this stage, knead the dough for 3-5 seconds just to bring it together again.
- Rolling time now! First tip – do not use a rolling pin.
- Place the dough in the middle of the paper. Shape it into a circle (or rectangle or whatever shape you like) using your fingers.
- Thin crust or thick crust – the dough is totally customizable.
Nutrition
Traditionally Modern Food says
Great share dear:-) love pizza your tips will b useful