Pizza Dough (v)
This recipe is for use with the recipes in the Buon Apetito section. I use instant dried yeast that comes packaged in single-use foil sachets and is readily available on the baking shelves of the supermarket. They weigh 7 grams each (1 tablespoon of yeast). The yeast is added to the dry ingredients as described and is not activated in warm liquid first. The water measurement in a dough recipe is only a guide and you may need to add a little more or less depending on how wet the dough is.
2 cups high-grade flour
1½ teaspoons instant dried yeast
1½ teaspoons sea salt 1 teaspoon caster sugar 1 cup warm water 1 tablespoon olive oil
Combine the flour, yeast, salt and sugar in a large bowl. Add the combined water and oil and bring together to make a soft, shaggy dough. Tip onto a lightly floured bench and bring together with your hands. Knead for 5 minutes until smooth and elastic.
Place in a large, oiled bowl and turn the dough to lightly coat in the oil. Cover with plastic wrap. Set aside in a draught-free place for 1½-2 hours to double in size.
When the dough has risen, remove from the bowl and divide in half. Dust one half with flour, then place on a sheet of baking paper and roll out or flatten with your fingers to the desired shape. Repeat with the other half. MAKES 2 PIZZAS
COOK’S NOTE: The dough can be made 2 days ahead of using. Cover and refrigerate after the initial kneading or divide between 2 large, sealable plastic bags. Use chilled, straight from the fridge, when ready to assemble and cook. If only making one pizza, freeze the other half of the dough in a plastic bag for another day. Defrost in the fridge before using.