Basic Pizza Dough
During my leave I found it very useful to have some prepared yeast dough in the fridge to use for pizza, for flat breads and pot bread. To make the dough is dead easy, it will rise slowly in the fridge – just punch it down every day and it will keep for three days.
YOU WILL NEED
- 1 kg (± 6½ cups) bread flour
- 2 T (30 ml) sugar
- 1 T (15 ml) Ina Paarman's Seasoned Sea Salt
- 10 g packet instant yeast
- ± 2 cups (500 ml) lukewarm water
- 2 T (30 ml) olive oil
In a biggish mixing bowl measure the flour, sugar, salt and yeast. Toss together with your fingers. Add lukewarm water. Bring dough together with one hand and knead to form a soft pliable dough. Add a little more water depending on consistency. Divide dough into two.
Divide olive oil between two big mixing bowls. Turn the dough balls in the oil to coat them lightly. Cover with cling film. Leave to stand at room temperature for an hour or two until the dough has doubled in size. Knead it once more. If not using straight away store in the fridge.
**To shape pizza:**