Homemade pizza

The dough  

makes 4 12” pizza bases

3 cups lukewarm water  

1 ½ TBSP granulated yeast (2 packets dry active yeast)

1 ½ TBSP Kosher Salt

6 ½ cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method

Toppings

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Directions:

1.   Measure out warm tap water. (try not to use cold tap water, warm water helps encourage the dough to rise quicker)

2.   Add yeast and salt to water in a bowl.

3.   Slowly mix in the flour using a wooden spoon (or the dough hook attachment for the kitchenaid mixer) until the mixture is uniform. 

4.   Allow the dough to rise at room temperature for 2 to 5 hours: transfer to a large container and cover with a teacloth or lightly oiled piece of clingfilm.  Once the dough collapses (flattens on the top) it can be pulled apart and separated into 4 dough balls.

5.   Roll out the dough and place on a greased pizza pan or pizza stone

6.   Decorate pizza with your choice of toppings – Be creative!

7.   Cooking times vary depending on your oven and pan type.  Try 9-10 minutes at 220C degrees – keep a close eye the first time you bake the pizza to make sure you don’t burn the crust. Or if your lucky, slip the pizzas into a pizza oven.

Topping Ideas

Mushrooms
Steamed broccoli
Bell peppers
Grilled Chicken
Fresh Spinach
Grilled courgette
Curry powder roasted cauliflower
Chillies
Mascarpone Cheese
Cheddar
Ricotta
Sun-dried Tomatoes
Tomatoes
Sweetcorn
Pineapple
Roast Ham
Mozzarella
Caramelised onions
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Lindsay Benson