No-Fail Pizza Dough

Pizza for dinner?  Then this is your game plan when you get home.

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Walk in the door and activate the yeast.  Key to bringing dormant yeast “back to life” is the temperature of the water.  Too cold and it will barely activate. Too hot and you will kill the yeast.

Change out of your work clothes into something comfy.

Combine the flour and the yeast water. No need for intense kneading. Form into a ball, cover and leave it to rise. It is done.

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Go hang out with your family, put on your favourite series, grab a book or magazine, check your Instagram or Pinterest … Do you.

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But there’s no salt? Trust me on this one. It is pizza, so the tomato sauce and salami (or whichever meats you will use) have salt. But if you really want salt, sprinkle some on the rolled out crust just before layering with tomato sauce.

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Get the salami and tomato sauce ready. Grate some cheese.  Heat the oven to 200ºC or 400ºF.

Dinner will be ready in 20 minutes.

No Fail Pizza Crust

  • Difficulty: easy
  • Print

Ingredients

  • 1 cup warm water
  • 1 teaspoon yeast
  • 1 teaspoon sugar
  • 2 cups all-purpose flour
  • 1 Tablespoon oil

Directions

Dissolve 1 teaspoon of sugar in 1 cup of warm water.  Lightly stir in 1 teaspoon of yeast and leave to activate – about 15 minutes or until foamy.

In a large bowl, preferably with your hands (so you can get a feel for the dough) mix 2 cups flour and the yeast water.  Add 1 Tablespoon oil, and a Tablespoon of flour at a time if the dough is sticky.  Lightly knead for a minute and form into a ball.  It should be a smooth springy dough.

Cover with plastic or a wet tea towel and leave it to rise for an hour and a half, or until the dough has doubled in size.

Now transfer the dough to a flour-dusted surface and gently punch it to push out the air.

Divide into 2 equal portions for 2 large thin crust pizzas or 3 thin crust medium pizzas.

Alternatively you can keep it wrapped in clingfilm, in the fridge (or freezer) until required.


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