Back to Basics: Pizza Dough



One of my favourite things to do with my family on a Saturday night is a big night in.  We make homemade pizzas, have a picnic on the floor and hopefully watch some sport. This weekend was an All black versus Wallabies test match. Which means matching all black jumpers (the ONLY time Nick allows us to wear matching anything...Sigh), trying to teach my son the haka and watching Nick pace backwards and forwards in front of the television, or if the game is really close, leaving the house with five minutes to go because he can't handle the pressure.

I have been making this Masterchef pizza dough recipe for years now. I try new ones every now and again but always come back to this one due to how easy it is, and the way it crisps up in the oven. 

We use ceramic pizza stones to cook them, which helps to distribute the heat evenly across the base. And use range of toppings depending on what is in the fridge and how we are feeling that day. Give this recipe a go, it is made alot easier if you have a mixer with a knead attachment. 

Masterchef Pizza Dough Recipe

Ingredients

400ml lukewarm water 
14g fresh yeast or 1 x 7g sachet of dried yeast 
15g caster sugar 
700g "00" flour, plus extra for dusting 
30g table salt 
60ml extra virgin olive oil 
50ml milk

Method

  1. Add a small amount of water to the yeast and sugar and mix together and wait till bubble start to form. 
  2. Place flour into a mixer with a knead attachment and make a well. 
  3. Add the rest of the water to the yeast mixture and pour into the mixer.
  4. Start mixing the dough and when it starts to come together add the oil and milk.
  5. Knead for about five minutes until it starts to look smooth and then turn out onto a floured surface. 
  6. Place into an oiled bowl cover with a tea towel and leave to sit for 10-15 minutes. 
  7. Divide into 120g portions knead until smooth and place aside covered with a tea towel for a further 30 minutes. 
  8. Roll out your bases, we like a thin crust in our household. 
  9. Once rolled to shape, prick all over the base with a fork (this prevents the big air bubbles in the base) and then flip over and add your favourite toppings. 
  10. Tonight we had a tomato base with sopresso salami, boccocini, cheese, basil and chili flakes. 

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