PIZZA DOUGH
- Three cups strong white bread flour, plus a little extra
- one tsp sea salt, crushed between your fingers
- one tsp superfine sugar
- one tsp instant active dry yeast
- Scan 1 cup warm water
Makes 4 x 25 cm (10 in) base | Vegetarian
1) Put the flour into a warm place,such as an airing cupboard or a very low oven, for 30 minutes before use.
2) Sift the flour into a big mixing bowl and stir in the salt, sugar, and yeast. Make a well in the center and add the warm water. Using your first 2 fingers, mix in the flour, slowly building up to using your whole hand and then both hands to form the mixture into a ball of dough . If it seems a bit dry, add a little more water- the dough shouldn't stick to the back of your hand if you press down on it firmly but come away cleanly
3) Place the dough on a lightly floured work surface and knead for 4 minutes, until it becomes elastic. To do this, push down on the center of the dough with the palm of your hand, then fold it over toward you and give it a quarter turn. You might need to add a sprinkling of flour at this stage; if your dough becomes sticky.
4) Return the dough to the mixing bowl, cover with a clean dish towel and leave in a warm place for 1 and (1/2) hours, by which time the dough should have doubled in size ; if it hasn't, leave for another 30 minutes.
5) Turn out the dough and give it a firm punch to release the air; this is known as 'knocking back'. Knead for another 2-3 minutes. Use as required.
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