Cookbook

17
Pizza Dough
1
Prep  minutes
2
Makes enough for four cm thin crust
pizzas or two cm thicker crust pizza
 teaspoons dry yeast
 teaspoons sugar
 tablespoon olive oil
 cup (ml) lukewarm water
 cups (g) bakers flour
 teaspoons salt
Method
Add yeast, sugar, olive oil and water to a large bowl; stir until
combined.
Assemble mixer using the dough hook. Add flour to mixer
bowl. Turn mixer to FOLDING/KNEADING setting; add
yeast mixture and knead for – minutes until smooth
and elastic.
Place dough ball into a lightly oiled bowl, cover and rest in
a warm draught free place for  minutes or until dough has
doubled in size. Turn dough out on a floured surface and
knock back (punch) the dough to remove excess air,
lightly knead.
For thin crust, divide dough into  x g dough balls and set
aside until required.
For thicker crust, divide dough into  even dough balls and
set aside until required.
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