Pizza Dough – we love this quick, easy and authentic Italian style of making pizza dough. It really does allow for a light, fluffy, pillowy pizza base that also has a nice bit of crunch to it.
Authentic Italians will roll their pizza slices in half lengthways, although I have also been privy to witnessing some of them roll the end again, almost representing more of a tortilla than a pizza slice, however the base needs to be pliable enough to allow for this to occur and the reason why is, so that the toppings don’t fall off, something that I’m yet to master.
I don’t know what I do, but I always struggle to eat pizza without taking off half of the toppings with the first bite. However, that probably has a lot to do with the fact that prior to this receipe and meeting Damo, I was the connoisseur of the store-bought pizza or a slave to the pizza chains that pump out over 100 pizza’s in an evening. All of which, offer a rock hard pizza base that resemble that of a Frisbee, which isn’t really congruent to the true Italian style of cooking.
Another upside of making your own pizza base is that you can do this for a quarter of the price and it’s way more fun, oh and the taste is 100 times better, not only that, if you are anything like me, I struggle to find the exact toppings that I want, so, I either buy something and them pick the bits out that I don’t like or I make a compromise or sacrifice in another way.
By doing it yourself, you can top your own pizza base with the toppings you like and enjoy. So if you love cheese, go nuts or if you love lamb, knock yourself out! The beauty really is that everyone can individualise it to their own liking, spiciness and flavour. Kids can even get into their own designer mode and create their very own masterpieces specific to their tastebuds, not always what I want on mine, but hey, each to their own.
The dough, once proved can be frozen and at a later date, thawed out and simply pressed into the pizza shape, then all you have to do is add your toppings and in a few short minutes you can have dinner on the table. Another thing we do, is make up a couple of pizzas on the weekend and the kids take cold pizza for school lunches, something that is always a hit and lunchboxes always come home empty, usually with a request from the bff’s for some additional slices to be packed!
Anyhow, enough blabbing, let’s get on with making pizza’s!
If you want to make the pizza in our pictures, then you will need:-
- A light spread of pizza sauce, enough to cover the base, see recipe below for our pizza sauce
- 1/2 medium red onion, thinly sliced
- 5-6 basil leaves, torn and spread evenly across the base
- 6 slices of thinly sliced prosciutto
- a few pitted Kalamata olives
- handful of grated mozzarella cheese, spread evenly
- handful of rocket, add after cooking
- the proven dough can be stored in a zip-lock bag for up to two days in the fridge, or
- you can freeze it for up to 2-3 months. To reuse, simply remove from the freezer and allow to thaw out completely at room temperature. Then pick up from turning out the dough in the above instructions.
- Pizza Sauce can be made up in advance and portion controlled, this can be left in the fridge for up to two days, or
- you can freeze for up 2-3 months. Thaw or microwave to defrost.
- 3 cups double zero '00' flour
- 1 1/3 cups water
- 1 teaspoon dry yeast
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 400 grams can diced tomato
- 1 tablespoon olive oil
- 1/2 medium red onion thinly sliced
- 5-6 basil leaves
- 6 slices prosciutto thinly sliced
- 10 kalmata olives pitted
- 1/2 cup mozzarella cheese grated
To Make Pizza Dough
In a large mixing bowl add the flour, sugar and salt. Stir to combine.
In a measuring jug or a mixing bowl, add the water, then sprinkle the yeast on top of the water. Leave to rest for approximately 3-5 minutes. The yeast will start to drop into the water. Once most of the yeast has dropped to the bottom of the measuring jug, then stir briskly to combine.
Add the water/yeast mixture to the dry ingredients and stir twice. Add the olive oil and then stir briskly to combine all ingredients. Continue to stir until a dough forms. The correct consistency is when the dough has a spider-web texture to it when being stirred.
Cover the dough with a tea towel and leave to prove for 6-8 hours at room temperature. During this time the dough will double in size, depending on how warm the ambient temperature is.
Turning the dough out, topping and cooking
Pre-heat the oven 250C or 480F.
Prepare a chopping board, silicone mat or bench-top with the semolina. Rip off a couple of handfuls of the dough and place on to the prepared area. Roll gently with your hands a couple of times, so that the dough picks up some of the semolina, this will help it to crisp up in the oven.
Spray a pizza tray with cooking oil and lightly press the dough to the shape of the tray. With a spoon add the pizza sauce, then add the toppings of your choice. Bake for 10-12 minutes
- This recipe makes 3 pizzas for us, but will depend on the size of your pizza tray and how big you make them as to how many you will make.