MAKES – 8 PIZZA BASES
This fail-safe homemade pizza dough recipe is the only one you will ever need. We think it is best made by hand but you could use a stand mixer.
PIZZA OVEN PREP/NOTES
Light the pizza oven two hours before use and build the heat to 350 degrees
YOU WILL NEED
400g strong white flour – Caputo is best
1 tsp. salt
1/2 tsp. garlic granules
1 pint of lukewarm water
A good pinch white caster sugar
7g sachet of fast-action dry yeast
In a mixing bowl combine the flour, polenta (save some for dusting a work surface to knead the dough) and salt and garlic granules. Working on a clean surface, pour out the dry ingredients and make a well in the centre. In a jug, combine the water, caster sugar and yeast and leave to sit for 10 minutes. Once bubbles start to appear in the water/yeast mixture, slowly add the mixture into the flour well and mix thoroughly to produce a loose dough. Once the dough is mixed evenly, dust a clean surface with polenta and knead the dough for 10 minutes. Invest as much kneading as possible to get the best result. Transfer into a clean, oiled mixing bowl, cover with cling-film and leave overnight in a cool dry place. One hour before you are ready to prepare your pizzas, knead the dough for another 10 minutes, cut into eight equal size portions, dust with polenta and leave aside until ready to use. The best method for creating the pizza base is to stretch it out by hand in circles to achieve a nice, thin airy base approximately 9” in diameter. If you fancy stepping it up a notch, add a sour dough twist. Replace the yeast with a good aged sour-dough starter (yeast alternative).