Make your own Pizza

Everyone’s favourite. Just let your fingers do the walking and half an hour later, your dinner is sorted. It is no doubt one of the most popular convenient food. I like mine with as least meat as possible. Much prefer the vegetarian or seafood version on thin crust. It’s not as heavy and filling just so I can eat more. I must admit I am very fussy when it comes to my pizza and that is when I decided to make my own.

The thought of making my own pizza dough was always so daunting to me. Anything that requires yeast, I will shy away from. But I’ve always wanted to make my own pizza from scratch. It is on my “homemade” list. So finally I gave it a shot and it was easier than I had anticipated. It is not time-consuming either. Once the dough is left to rest and rise, you have the whole hour to prepare your toppings and sauce. For you pizza lovers out there, it is definitely worth the time and effort to make your own. I’ve made my own pizza several times now and each time the result is more satisfying.

Pizza Dough
What you’ll need:

800g strong white bread flour or Tipo ’00’ flour
200g finely ground semolina flour
1tbs fine sea salt
2 x 7g sachets of dried yeast or 5tsp dried yeast
1tbs golden caster sugar
4tbs extra virgin olive oil
650ml lukewarm water

Here’s how:

In a jug, mix the yeast, sugar and olive oil with the lukewarm water and leave for a few minutes.
Sieve the flour/s and salt on to a clean work surface and make a well in the centre.
Pour the yeast mixture into the well, slowly.
Using a fork, bring the flour in gradually from the sides and mixing it into the liquid.
Keep mixing, drawing larger amounts of flour in.
When it all starts coming together, work the rest of the flour in with your clean, flour dusted hands.
Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of the dough.
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.
This is called knocking back the dough.
If using immediately, divide the dough, up into 6 to 8 equals balls and roll out the dough.
Once dough is rolled out, spread the tomato sauce, sprinkle the mozzarella cheese and spread your favourite toppings.
Bake pizza at 220°C for 5-7 minutes, depending on the thickness of your crust. This timing if for thin crust.

Keep leftover dough in clingfilm, in the fridge for 2 days or freezer until required.

Dough can also be used to make bread.

© myhiddenkitchen 2011-2015 Unauthorized use and/or duplication of this material without express and written permission from myhiddenkitchen’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to myhiddenkitchen with appropriate and specific direction to the original content.

About myhiddenkitchen

Discover the hidden kitchen within you.
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