Monday, May 26, 2008

Pizza Dough for Geege

Here is my pizza dough recipe. It is pretty loose, you just have to get to know the consistency and add more water or flour as you go....

Pizza Dough

500 g plain white flour
1 sachet traditional yeast (or about 1 tbsp.)
1 1/2 cups warm tap water
2 glugs olive oil
1 tsp salt

Pour a little bit of warm water over the yeast in a small dish and let sit until frothy. Stir the salt into the flour. Mix the water and olive oil together. 
Pour the yeast over the flour and then the water/oil mixture little by little, stirring with a wooden spoon. When it seems to be moistened enough to form a ball, turn the dough out onto the counter and knead until you have a smooth, elastic ball (about 5 minutes) adding flour or water as needed. Put the ball into an oiled bowl and cover with a damp tea towel for a couple of hours (in a warmish spot) or until doubled in size. Punch down, roll or stretch onto pizza pan, top with whatever and bake at a fairly high temp (375-425 depending on your oven) until golden and bubbly. Mmmmmmmm.

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