After trying a stack of different doughs for pizza I have settled on using one that I got from one of my friend. The edges crisp up, the bottom of the pizza is crispy rather than doughy and it taste good – and bonus the topping does not drop though the pizza! Now that is good pizza dough.
Sorry for the bad picture, I keep forgetting to take one in the kitchen because I just want to eat the darn thing.
Prep-time: 10 min
Resting time: 1 hour
Baking: 15-20 minutes
Ingredients
- 200 ml durum flour
- 600 ml plain flour
- 300 ml water, lukewarm
- 25 g fresh yeast
- 1 teaspoon salt
- 2 teaspoons sugar
Preparation method
Stir the water and yeast together. Mix flour, sugar and salt together and stir it into the water. Knead the dough though for a few minutes. Cut the dough in two and sit it on the floured table with a moist tea towel over and let it rest for at least 1 hour.
If you have a pizza stone turn on the oven after half an hour so it is scalding hot (250 C) once you are ready to bake the pizza. Once rested the dough should be about twice the size. Knead it again and roll the dough out for the pizza crusts. Add your toppings and bake one pizza at a time on the pizza stone. Do not have it set on the fan setting or the crust might go soft. Bake it for 15-20 until the edges starting to become golden and your cheese has melted and become lightly golden.
Two versions of the pizza baked on a regular baking sheet
