Braai pizzas with two toppings
SERVES 6 Preparation 20 min Rising 30-45 min
This dough is perfect for the following two recipes (3 and 4) as well as for pot bread.
500 g white bread flour
2 ml (½ t) salt
1 sachet (10 g) instant yeast 325 ml (1½ c) lukewarm water
1 Mix the flour, salt and yeast in a bowl. Make a well in the middle and pour in the water. Add a little more water if the dough is too dry.
2 Mix well, turn out and knead until the dough is smooth and elastic and no longer sticks to your hands.
3 Transfer to a clean bowl, cover with a kitchen towel and allow to rise in a warm place for 30-45 minutes or until doubled in volume.
4 Use the dough for griddlecakes (braai for 20 minutes), pizza (braai for 20 minutes) or pot bread (bake for 60 minutes).