Making two pizza crusts
If using compressed yeast, combine the yeast, water and sugar in a large bowl. Set aside for about 15 minutes or until the surface is foamy. Stir in the oil.
If using dry yeast, sift the flour and salt over the yeast mixture, then mix in the water.
Season with pepper and blend with a wooden spoon. Turn the dough onto a lightly floured work surface and knead gently until smooth and elastic. Place the dough in a large, greased bowl and turn the dough to grease it all over. Cover with a tea towel and leave in a warm place for 2 hours, or until doubled in bulk, light and spongy.
Turn out onto a lightly floured work surface, knock down and knead four or five times. Divide dough in half and roll out into two rounds 5 mm thick. Place on greased baking trays or pizza trays, cover and leave to rise in a warm place for about 15 minutes before adding toppings.
Note
· After the first rising, pizza dough can be wrapped in plastic wrap and refrigerated overnight. The next day, simply knock down, knead lightly, roll out, and allow to rise for 15 minutes before filling and baking.
Recipe from Margaret Fulton Baking by Margaret Fulton. Published by Hardie Grant.
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