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Ultimate Pizza Dough
At last! I have discovered the perfect pizza dough! Thin, crispy, chewy and - above all - delici
ninazer0
Sun, 23 Nov 2008 08:10:59 +0000
At last! I have discovered the perfect pizza dough! Thin, crispy, chewy and - above all - delicious!
The secret, as it turns out, is a 24-hour proving time. Google "24 hour pizza dough" or use the following as a guide;
-3 cups strong flour (use a 00 or durum wheat pasta flour)
-1 scant cup of warm water
-1 tablespoon olive oil
-1 teaspoon dried yeast
-1 teaspoon salt
-1/2 teaspoon of sugar
Mix the yeast, sugar, pinch of flour and water and set it aside to let it bubble. Sift flour and salt, make a well, add the oil and yeast mix. Mix and knead until the dough becomes smooth. It doesn't need a lot of kneading - YAY!!
Put it into an oiled bowl, cover tightly with cling-wrap and let it sit for 24 hours. Don't skimp on the time - the dough needs the extra time to become super stretchy and for the taste to develop. Trust me - you'll thank me later.
When the time is up, divide the dough into two and then roll, stretch or twirl it into shape. Another good hint is to dust with fine polenta when you're rolling it out - it'll stop it sticking, keep it dry and will contribute to the crunch.
So, top sparingly with your goodies, and bake at 250C for 10-15 minutes.
And that's it. The quantity above will make two 12-inch pizzas.
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