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Pizza Dough

Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Recipes | 1 Comment

The dough mixture is forgiving, if it feels a little sticky then add a sprinkle of flour until you get to a dough that is soft and pliable and not too sticky.




Yield: makes 2 pizzas approximately 22cm diameter


  • 3 teaspoons yeast granules
  • 1 teaspoon sugar
  • 1 cup warm water
  • 400g highgrade flour (approximately 3 1/4 cups)
  • 2 teaspoons salt
  • 2 tablespoons olive oil


Dissolve the yeast and sugar in the warm water and sit aside until frothy. Sift the flour and salt into a bowl and make a well in the centre. Pour the yeast mixture into the flour and  using a knife mix in the olive oil. Mix the dough into a ball, tip out onto a board and knead for 7 minutes until smooth and elastic.  If you have a cake mixer with a dough hook then this is a great way to mix and knead dough. Place the dough in a lightly oiled bowl and cover. Set aside in a warm place and leave for 2 hours until doubled in bulk. Alternately you can make the dough in your breadmaker by using the dough setting. Halve the dough and roll into 2 discs. Cover with your favourite pizza toppings and bake for 15-20 minutes at about 250 C.

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