16 June 2020 | Raidis Estate, Raidis Recipes | Raidis Estate
Homemade pizza dough
There is nothing better than making your own pizza at home, but what is even better is making the dough from scratch.
Cold winter evenings, by the fire with pizza and a glass of red wine in hand, is where it's at!
Once your dough is ready, you can get the kids involved to add on their favourite pizza toppings and then cook on a pizza stone in the bbq or oven.
What you’ll need:
1 kg white bread flour and 200g finely ground semolina flour
1 teaspoon fine sea salt
2 x 7g dried yeast sachets
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil
Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
Mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing more significant amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands.
Knead until you have a smooth, springy dough.
Place the dough in a large flour-dusted bowl and flour the top of it.
Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands.
You can either use it immediately or keep it, wrapped in clingfilm, in the fridge (or freezer).
If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.