1. Pizza Dough Recipe
When
it comes to making bread and pizza doughs, I prefer to remain as old fashioned and
traditional as possible. There is no dried yeast and no food processor for me.
I like the frothiness and unmistakable smell of fresh yeast and the kneading and
stretching and general thumping of the dough. But I admit that this is pure romanticism
and you could halve the preparation time by resorting to labour-saving devices.
This
recipe makes six 10cm/4in pizzas. I prefer my pizza bases thin and crisp so don't
allow for a second rising. If you prefer a thicker, more focaccia-like* base,
you must allow the dough to rise for a further 20 minutes after rolling it out.
INGREDIENTS
For the dough
15g/ ½ oz fresh yeast
½ tsp caster sugar
150ml/6fl oz hand-hot water
300g/10oz strong white flour
1 heaped tsp salt
1 tbsp virgin olive oil
Method:
Dissolve the fresh
yeast with the sugar in a little of the water and set aside for about 10
minutes until a froth appears on the surface. Place the flour mixed with the
salt in a mound on your worktop or simply in a bowl and make a shallow well in
the centre. Put the warm liquid into the well and mix with the flour. Then add
the olive oil and the rest of the water. It is difficult to give an exact
quantity of water so if the dough is too sticky, simply sprinkle a little more
flour into it and if it is too dry and does not hold together properly, add a
little more water until the dough comes away cleanly from the work surface or
bowl. Knead the dough on a lightly floured surface for 8-10 minutes until it is
smooth and elastic. Place in a lightly floured bowl and make an incision across
the top with a knife, which will help it rise. Sprinkle a little more flour on
top, cover loosely with a tea towel and place in a warm, draught-free spot to
rise until doubled in volume. This may take as little as 45 minutes or as long
as three hours, depending on the temperature.
Knock back the
dough, adding a little flour if necessary, then knead it briefly - a couple of minutes
will do. Divide the dough into even-sized lumps and roll each into a rough
circle. The dough should not be thicker than 2.5mm / 1/8 in thick when rolled
out. Preheat the oven to 200°C.
Prick each of the
pizza bases with a fork; brush generously with topping. Drizzle olive oil lightly
over the top. Place on a lightly floured baking tray and bake for 15 minutes
until the pizza dough is crisped and lightly browned around the edges.
* fococcia = Italian bread
Source: Adapted from The New
Cranks Recipe Book by Nadine Abensur.
2.
Pizza Dough Recipe
[Make one
30cm (I2in) round pizza base or four 15cm
(6in) boses.]
INGREDIENTS
175g (6oz) plain strong white flour
175g (6oz) plain strong wholemeal (lour
1/2 tsp* salt
15g (joz) fresh yea si or 2 tsp dried yeast
1 tsp sugar
200ml (7(1 oz) tepid water
45ml (3 tbsp*) olive oil
Butter or oil to grease the baking sheet
Preparation –
Step-1
Tip the flours and salt into a large bowl, mix roughly together with your fingers
and leave in a warm place until warm (not hot) to the touch.
Step-2
If using fresh yeast, crumble into a small bowl with the sugar and pour in the
tepid water. If using dried yeast, put the water and sugar into the bowl first,
then sprinkle the yeast on top and stir.
Step-3
Leave the yeast until it has frothed up like the head on a glass of beer: about
five minutes.
Step-4
Add the oil to the flour, and pour in the yeast. Mix to a dough that leaves the
sides of the bowl clean, then turn it out on to a clean work surface and knead
for 5-10 minutes or until the dough feels soft and silky. If sticky, add more
flour.
Step-5
Return the dough to the bowl and cover with clingfilm or a clean tea towel
wrung out in hot water. Leave in a warm place until the dough has almost
doubled in size: 30 minutes to an hour.
Step-6
Lightly grease a pizza plate or baking sheet with butter or olive oil.
Step-7
Punch down the dough with your fist, remove it from the bowl and knead it
briefly. Flatten it into a circle 30cm (12in) in diameter or, to make
individual pizzas, divide the dough into four pieces and flatten these into
circles. Place on the plate or
baking
sheet.
Step-8
Arrange topping of choice.
Step 9
Bake for 10-15 minutes for individual pizzas, 20 minutes for a large one.
* tsp = teaspoon;
tbsp =
tablespoon Adapted from Classic
Source: Adapted from Classic Vegetarian by Rose Elliot.
3. Pizza Dough Recipe
For the Pizza bread dough:
12oz whole-wheat flour
1oz fresh yeast or ½ oz dried yeast
2 tbsp oil
¼ -½ pt warm water
1 tsp salt
1 tsp sugar or honey
Cream
the yeast with the sugar in a cup and blend it with the warm water. Put the cup
in a warm place until the yeast mixture is frothy. Meanwhile, put the flour and
salt in a bowl somewhere warm. When the yeast mixture is active and frothy, mix
it with the oil into the flour and salt until soft dough is formed. Add more
water if necessary (flours vary enormously in the amount of water they need).
The dough should not be too sticky, but should feel soft and silky. Knead it
well. A low surface is essential to get a good amount of pressure and strength
behind your kneading. The more you knead, the better your dough will be. Then
place your dough in an oiled container which is big enough to allow it to
double its size. Brush the top with oil, cover the container with a damp cloth
and put it in a warm place until doubled in bulk (45 minutes-1 ¼ hours).
Preheat
the oven to 190°C, gas mark 5. When the dough has risen, knead again, then place
on an oiled baking tray and flatten to about 1/8 inch thick. The base can be
the shape of the baking tray, a circle on a bigger tray or little circles for
individual pizzas, whichever you prefer. Pour on the topping. Leave in a warm
place to rise for 30-40 minutes. Bake in the oven for 30 minutes or until the
bread base is cooked. Serve with a salad.
Source: Adapted from Full of Beans by Lifespan Collective
Ltd.
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