Ingredients :
- 1 1/2 cup plain flour
- 1 cup lukewarm water
- 1/2 tbsp dry active yeast
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 tbsp sliced black olives (optional)
- your favourite Italian herbs (optional)
Method :
- In a mixing bowl, dissolve the yeast and sugar in the warm water
- Beat in 1 cup of the flour
- Combine the rest of the flour with the oil, salt, herbs, and olives, then add to the bowl. Mix until you have a dough that is elastic, but easy to handle. Add a little more flour or water if necessary. Transfer the dough to an oiled bowl.
- Cover the bowl with cling film. Allow to prove for at least 2 hours at room temperature, or until the dough has doubled in size
- Flick the dough so that it begins to drop, almost to it a original size. Remove from bowl and place on your oiled work surface. Knead then form into a long brick shape
- Divide into as many equal-sized pieces as you like according to the size of pizza you want
- Form into equal size balls and allow to prove again for at least 30 mins
- Cut and divide into smaller balls if necessary. Then take any dough balls you aren"t ready to use, wrap in cling film then freeze
- Shape with a rolling pin first, then your hands. Make sure the middle is thinner by working outwards with your fingers. Transfer to a baking tray or pizza stone.
- Add your favourite toppings and herbs while on the tray
- Cook at 220°C/gas mark 7 (425°F) on the bottom shelf of the oven, for approximately 15-25 minutes (rotating the tray halfway through) or until the crust is golden brown
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