Sunday, 20 April 2008

thats how i roll

perfect pizza dough has been a long quest, but i'm so close. adapted from an anthony worral thompson recipe.

will make approx 2 12" pizzas
250-350 ml lukewarm water
1 tbsp active dried yeast
550g flour
1tsp salt
1tsp salt
2tbsp honey
2tbsp olive oil

add yeast to lukewarm water, leave in a warm place for 10 minutes, its ready when little bubbles start to form. stir the honey and oil into the yeasty mix.
sift flour , salt and pepper into bowl. make a well and slowly add the yeast mix. add slowly and fork it in until you get a mess of floury bits that aren't too wet, don't add all the mix.
form the floury bits into a ball and knead on a floured surface for about 10 minutes. it should be quite easy to work if the yeast mix is ready, and should end up quite light and springy.
set aside in a bowl, with the sides rubbed with oil and a towel over the top in a warm/room temp place for ten minutes.
the dough should now be ready, either roll straight away or put the covered bowl in a cool place.

thats the tricky bit done. the rest is up to you. i like boiling down a gloopy tomato pasta style sauce, mozzarella if i'm flush, torn basil - whatever  floats your boat. little flourishes of mine are folding the edges over for a crust, drizzling olive oil and using my awesome pizza stone. 

hot oven - 10 minutes - bingo