Basic Pizza Dough – with Variations

Wholemeal Spelt Pizza Dough

3/4 cup tepid water

7g packet of dried yeast

2 cups spelt flour

3 tablespoons olive oil

1 teaspoon salt

pinch of dried oregano

  • I tend to make my pizza doughs in the mixer, I personally have a KitchenAid, but you use what you are comfortable with
  • place yeast, water, flour, salt, oil and oregano into the mixer and put onto a low speed with the dough hook to combine. You can also do this in a mixing bowl.  If that is the case, place your dry ingredients in the bowl first, then slowly add the water and yeast with a wooden spoon, until combined.  If a little too stick, place in 2 tablespoons extra of flour.
  • Knead on a lightly floured surface for 1 minute or a minute in the mixer, until the dough feels elastic and not too sticky.
  • Place the dough in a lightly oiled bowl, cover with a tea towel and let rest at room temperate for 30 minutes.
  • Once ready to use, oil a tray or a pizza tray, spread out thick or thin, depends on how you like it.  Then add your toppings, bake at 220c and ENJOY !!

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Basic Pizza Dough

11/2 cups plain flour, you can use pizza flour if you have it

7g packet of dried yeast

1 teaspoon salt

pinch dried oregano

2/3 cup tepid water

2 tablespoons olive oil – I always use garlic infused as I have it next to the stove

  • Place flour and salt into a food processor or mixing bowl
  • dissolve the yeast in the tepid water
  • Make a well in the centre of the flour mixture, place the wet ingredients into the well and gradually work the flour in from the sides
  • Remove dough from the bowl, lightly flour your bench top and knead the dough by hand until it becomes smooth and elastic this usually takes around 5 minutes.
  • Place the dough into a lightly oiled bowl, cover with a cloth and leave in a warm spot to double in size.
  • Roll the dough out onto a oiled tray, add your toppings and bake at 220c for 15 minutes until golden brown

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