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  • Home
  • Menu
    • Cafe Food >
      • Cafe Cabinet Food
    • Catering
    • Evening pizza & Meals
  • Book
  • Contact
  • Prego
  • News
    • Hours
    • Catering
    • Gift Baskets
    • Recipes >
      • Recipe: Easter Flan
      • Spinach and Ricotta Stuffed Pasta Shells
      • Recipe Swiss Aniseed Cookies
      • Recipe: Fry-pan Brownie, Home-made Vanilla Ice-cream & Dried Raspberries
      • Receipe: Caprese Salad
      • Recipe Fry-pan Brownie, Home-made Vanilla Ice-cream & Dried Raspberries
      • Recipe: Tiramisu
    • Food Facts >
      • Food Fact - 00 Flour
      • Food Fact - Basic Pizza Dough
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Food Fact - Basic Pizza Dough

​Makes 6-8 pizzas

INGREDIENTS

1 kg white bread flour or Tipo ’00’ flour
1 tsp salt
14 g dried yeast (2 sachets)
1 Tbsp sugar
4 Tbsp extra virgin olive oil
650ml lukewarm water

METHOD
Sieve the flour and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Drop the dough out onto a flour-dusted surface and knead for 4-5 mins. Divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
Comida - Pizza, Paella, and Pasta - Refined. Visit us at Level 1, Whitby House, Buxton Square.  Call us on 03 546 7964