Wanna make a pizza?
This is how to make pizza dough. I’ve taken photos, but bear in mind I don’t have a tripod, and it was a Sunday morning so I couldn’t get any of my housemates to help me so please excuse how awkward looking they are…
For a pizza that serves one, you need FOUR obligatory Ingredients:
-180g /1.5 cups of flour, plus extra for dusting.
-125 ml of WARM water
-1/2 7g sachet of yeast (I only use this yeast, so I can’t offer advice for the yeast that is bought in tins, which seems less refined)
-3 tbsp oil (45 ml).
AND two extra ingredients, which simply help to enhance the flavour, but they aren’t necessary:
-1 tsp dried herbs
-1/2 tsp of sugar
Okay, let’s go…Method
3. Mix Yeast, Oil and Water(YOW) in a jar and shake up. Or just put in a beaker and mix well. Set aside.
4. Put flour in a mixing bowl.
5. Add herbs and sugar
6. Add half of the YOW, and stir with a fork, until the mixture starts to collect into clumps.
7. Add the rest of the YOW and continue to stir with fork. As you can see, your mixtuer should be starting to form into one mass. When the fork seems to prove redundant, use your hands to make sure all the flour and water are well combined. You should been able to form one dough ball that is soft and elastic.
8. However, you might have added too much YOW, and your mixture will be very runny like this(click image to enlarge), it is too sticky to touch and is more like a liquid:
9. If so, add about 3 tsp of flour, and mix with your hands until the mixture is stretchy like so. If your mixture is too dry and not elastic. Add a tsp of oil and mix with your hands.
10. Take out of bowl. Your dough should be sticky, but can pull apart from your palm without leaving crap all over it.
11. If not don’t worry just yet, dust your hands and surface with flour (very liberally if your dough is still a bit too sticky to handle) and start to knead.
12. Put the palm of your hand in the middle of the dough, pushing it away from you.
Imagine the dough as a clock. Bring 12 o’clock to 6 o’clock, i.e fold the back of the dough back over to the front.
Schmush down and flatten with your palm. You’re trying to get as much air into the mixture as possible.
(Mole-y arms. Must learn to put on sun-cream this summer.)
Continue with the process of constantly folding the mixture.
Just fold and flatten. Do this for 3-5 minutes.
13. The dough should have a lot of elasticity and be very soft to touch.
14. Place back in the mixing bowl. Cover with cling film and place in a warm area for 2-4 hours. Alternatively you could use it straight away. But let it rise, it’s more authentic that way.
Preferably use cling film THAT IS NOT UNDER £1. Like mine is, and evidently is not clinging at all.
USING YOUR DOUGH
-Sorry for the awful photo, just wanted to show the dough in action.
-When ready to use, preheat oven to 180 c.
-When the dough has doubled in size, tip it out onto a floured surface, and use rolling pin to roll into some sort of shape.
-Using your hands, or whatever utensils you can get your hands on, lift your rolled dough and place on a greased piece of foil or on some greaseproof paper.
-Then top with your favourite toppings. Tomato purée, mozzarella, mushrooms etc. and cook in oven for 30-40 minutes until the crusts are brown. Enjoy!