Pizza Dough

[Rouge]

Pizza Dough

400 grams strong white flour
1 teaspoon salt
1 1/4 teaspoons fast action dried yeast
1 teaspoon caster sugar
3 tablespoons olive oil
200ml water

To Make by Hand:

1. Put the flour into a large bowl then stir in the salt, sugar and yeast. Add the oil then gradually mix in enough warm water to make a soft dough.

2. Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. Put the dough back in to the bowl, cover loosely with oiled cling film and leave in a warm place to rise for 1 hour or until doubled in size.

3. Tip the dough out on to a lightly floured surface, knead well then cut into 4 pieces. Roll each piece into a roughly shaped circle about 20 cm (8 inches) in diameter and transfer to 2 large greased baking sheets. (I used 2 pizza trays that you can find at any supermarket I think they are made by whiltshere).

To make with a breadmaker:

1. Lift the tin out of the bread machine, fit the kneader blade then add the measured cold water and the oil. Spoon in the flour then add the salt and sugar. Make a slight dip in the centre of the flour and sprinkle in the yeast.

2. Insert the tin into the bread machine. Shut the lid and set to dough or pizza dough. Press start.

3. At the end of the programme, lift the tin out of the machine, tip the dough out on to a lightly floured surface and continue as Step 3 "To Make by Hand"

Notes: I top with basciola pasta sauce. I normally add about 1 tablespoon of garlic to the sauce (enough for two pizzas), which is about half a jar. But we do like garlic I then top with baby spinach leaves, black pitted kalamata olives, chunks of pancetta (I get the delicatessen to cut 1 cm slices so I can cut up in chunks) and a half half combo of mozzarella and grated cheddar or bocconcini if I'm feeling spesh.

Enjoy

Photo's HERE

*hugs*
Cailin