EASY PIZZA DOUGH

 

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This Italian Recipe Makes ± 4 Bases (Crusts)

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This easy pizza dough recipe will have you making homemade pizzas in no time. Homemade pizza gives you the option of choosing your toppings & who doesn’t love making their own choices when it comes to food.

The base of the pizza is called the crust. Crusts, indicated by style, may vary by shapes & sizes. Thin based crusts are known as hand-tossed Neapolitan pizza, or thick as in a profound dish Chicago-style. It is customarily plain, yet may likewise be prepared with garlic, seeds or herbs. The external edge of the pizza is in some cases alluded to as the cornicione.

Legend has it that pizza created in Naples when cooks expected to go through their overabundance mixture for the day, or when they required something in the stove to keep it warm. By tossing this additional batter into the broiler, & offering it to poorer individuals, they built up a sustenance that years after the fact is, humorously, amazingly mainstream with a wide assortment of clients. Clearly, the general population in Naples were eating a portion of the most punctual pizzas, & they frequently decorated them with tomatoes, cheese, oil, anchovies and garlic, much the same as numerous do today.

 

Easy Pizza Dough Ingredients:

• 1 envelope rapid rise yeast (10 grams)
• 1 teaspoon sugar (used to activate yeast)
• Salt as per taste
• 4 cups of all purpose flour (gluten free flour can be used for those who are allergic to gluten)
• 1 cup warm milk
• ½  cup warm water
• 4-5 tablespoons of olive oil (sunflower oil may be substituted)
• Extra flour for sprinkling

Method:

1. In a large bowl, place the flour, yeast, salt & sugar.
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3. Mix well.
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5. Pour in the oil, milk & water.
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7. Mix until well combined.
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9. A dough will be formed which will still be sticky. Sprinkle some flour on a counter & knead the dough for 10 minutes.
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11. A smooth, pliable dough should form.
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13. Grease another large bowl with some oil & pat the dough with excess oil on your hands. Cover the bowl with cling wrap.
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15. Allow the dough to rest in a dark space for 1 hour or more – I usually opt for the microwave which is turned off.
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17. After an hour, the dough should triple in size.
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19. Preheat the oven to 180° Celsius.
20. Punch the dough down & place on a floured surface.
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22. Knead for 2 minutes.
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24. Divide the dough into 4 equal parts.
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26. Working with one part at a time, roll out the dough onto the surface using a rolling pin. This dough can easily be stretched out forming a base, if you do not have a rolling pin. Place onto a pizza tray or a pot lid.
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29. Add on whichever toppings you prefer.
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32. Bake at 180° Celsius for about 10-12 minutes. The longer it bakes, the crispier it will get.
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36. If you do not wish to use all of the dough, simply wrap them up in cling wrap & freeze. Defrost them & knead them for a few minutes before rolling them out.
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