This recipe comes from my latest
National Trust Simply Baking. Uncooked
pizza dough freezes very well. This is a
classic pizza dough recipe, but you can blend different flours into the white
flour, such as a quarter rye or whole-meal flour to add different flavours. I always cook for 2 so remember that you’ll
only need half of this per pizza recipe on my website.
225ml/8fl oz lukewarm water
2 teaspoons fast action dried
400g/14oz unbleached strong flour
1 teaspoon fine sea salt
Place 3 tablespoons of lukewarm
water into a small bowl. Sprinkle the
yeast over its surface. Mix slightly with your finger. Measure the flour into a large mixing bowl.
Once the yeast has dissolved into a froth, mix thoroughly. Add 2 tablespoons
flour from the bowl of the measured flour and stir until it forms a smooth paste. Leave to rise for 30 minutes.
Mix the salt into the remaining
flour. Pour in the yeast mixture. Add 225ml/8fl oz lukewarm water to the empty
yeast bowl and tip into the flour and yeast mixture. Using your hands, mix together and once it
forms a dough, turn on to a clean surface.
Knead thoroughly for 10
minutes. Once the dough is silky smooth
and elastic, divide into four evenly sized balls. Place on a floured sheet. If possible, encase in an inflated clean
plastic bag, otherwise, cover with a clean tea towel. Leave in the kitchen for 2 hours, or until
they’ve doubled in size.
When you’re ready to bake – set
your oven to it’s highest setting, which is usually around 240°C/gas 9. Peel off the clingfilm and take the first
ball. Knead for 2 minutes, then using
the palm of your hand, press out and flatten into a thin, round circle. You can use a small rolling pin to make it
really thin, but press your knuckles just inside the edge to create a raised
edge. If you’re making a calzone, the
edge should be slightly thicker.