I have been asked by a few people for my pizza dough recipe so here it is:
This amount of dough will make 4 25cm pizzas.
350g strong white bread flour
350g plain white flour OR 350g semolina flour
7g fast yeast
455ml warm water
1tbsp olive oil
This dough is slightly wetter than normal as it has a higher water content (65% instead of the normal 60%) so it is a bit more fiddly to knead. Knead for 5-10 minutes then leave to rise for approx 45 minutes. Knock the dough back and divide into 4. Shape them into a round then roll them out – they will be slightly sticky to touch so you may need to be liberal with the flour – again I use a mix of plain and semolina flour.
It is best to bake pizza in a fiercely hot oven so whilst they are proving turn your oven on full and place baking stones or your heaviest baking sheets to heat up. I then take the stone out of the oven, place the dough onto the stone and add the toppings quickly before returning to the oven.
This recipe will easily make 4 dinner plate sized “thin and crispy” style pizza bases or 3 more “deep pan” style. If you need to make more or less, remember to work to the baker’s percentage but use 65% water instead.
For a nice tomato sauce, roast 500g tomatoes (cut in half) with 2-4 garlic cloves and olive oil for 30-45 minutes in an oven set to 180oC/Gas Mark 4. When cooked smash it all up and add a large handful of freshly chopped basil and a splash of Worcestershire sauce or balsamic vinegar. Rub it all through a sieve to get a great full flavoured tomato sauce for your pizza.