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Crafting pizza dough from scratch is a rewarding experience. The yeast, when combined with warm water and a touch of sugar, activates and begins to bubble, creating the foundation for a soft and pliable dough. As you knead the mixture of bread flour, salt, and olive oil, the dough becomes smooth and elastic, ready to rise and double in size. Once shaped and topped with red pesto and your favorite toppings, the dough bakes to...
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Add yeast to warm water.
Add caster sugar and mix. Leave to rest for 10 minutes until bubbly.
Add bread flour, salt, and extra virgin olive oil.
Mix and turn out onto a floured surface.
Knead for 10 minutes until dough is soft but not overly sticky.
Place dough back in the bowl and leave for 1 hour or until doubled in size.
Knock back the dough and put on a floured surface.
Divide into two pieces and shape into two balls.
Roll each ball out into your pizza shape of choice.
Lightly grease a baking tray and place the rolled out pizza dough on each tray.
Leave to rise for 20 minutes and preheat your oven to 210C.
Top with red pesto and your favourite toppings, then bake for 12-15 minutes until golden and cooked through.
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If the dough is too sticky while kneading, add a bit more flour.
For a crispier crust, bake on a preheated pizza stone.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. It doesn't need to be dissolved in water first.
How do I know when the dough has doubled in size?
The dough should be visibly larger and when pressed with a finger, the indentation should remain.
Can I freeze the dough?
Yes, you can freeze the dough after the first rise. Thaw in the refrigerator before using.
What temperature should the water be?
The water should be warm, around 37-43C, to activate the yeast.
How can I make the dough more flavorful?
You can add herbs or garlic powder to the dough for extra flavor.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
