Basic pizza dough

Basic pizza dough

By
From
A la Grecque
Makes
6
Photographer
Mark Roper

This pizza dough can also be used to make calzone (stuffed pizza) and breads such as ciabatta, foccacia and grissini.

Ingredients

Quantity Ingredient
2 teaspoons dry yeast
2 teaspoons sugar
250ml warm water
500g plain flour
1 teaspoon salt
100ml extra virgin olive oil

Method

  1. Dissolve the yeast and sugar in the warm water and leave in a warm place for about 10 minutes until it starts to froth up.
  2. Sift the flour and salt into a large mixing bowl. Pour the frothy yeast into the flour and add 1 tablespoon of the oil. Mix together well then knead for 10 minutes to form a smooth, elastic dough. You can do this by hand or with an electric mixer fitted with a dough hook. Shape the dough into a ball and place in an oiled bowl. Cover with clingfilm and leave in a warm place for at least 1 hour until the dough has doubled in size.
  3. Preheat the oven to 220ºC.
  4. Scoop the dough out onto your work surface and knead for a few minutes. Divide into 6 x 120 g portions and roll out to 25 cm rounds. Lift onto pizza trays and brush lightly with olive oil. Spread with your choice of topping and bake for 8–10 minutes or until crisp and golden brown. Serve hot from the oven.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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