Wednesday, September 10, 2008

Basic Pizza Dough

Photos by Alessandra Zecchini ©

This is my basic dough for a flat pizza. The flour measure can also be doubled without increasing the yeast, and used for a thick slab of pizza. It is so easy and down to earth that now all my friends use it, especially those with families to feed.

300 ml warm water
2 ½ (2 and 1 half) tsp active yeast granules (I use Edmonds Active Yeast)
¼ (one quarter) tsp sugar
500 g high grade flour, plus more for dusting
1 large pinch of salt

Makes 6 large flat pizzas or 12 smaller pizzas

Put the warm water in a large bowl and add the yeast and sugar. After five minutes, when the yeast starts to bubble, add the flour and salt and work into a dough for about 10 minutes. You can knead it directly on the table or in the mixing bowl. Shape the dough into a ball, sprinkle it with flour and let it rise, in its bowl and covered with a tea towel, for about two hours.
Punch the dough and knead it for one minute, then divide it into six equal parts to form six small balls. Put these on a floured surface, dust with flour, and cover with a tea towel. Let them rise for 30 minutes then, one by one, flatten them into large rings, using either your hands or a rolling pin.
If you prefer to make smaller pizzas, divide each ball in two and roll as above.

Add the topping of your choice and bake.


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