Homemade Pizza Dough
|Active dry yeast/15 gram, 1 1/2 ounce fresh yeast||1 3⁄4 Teaspoon, crumbled|
|Warm water||10 1⁄2 Fluid Ounce (335 Milliliter)|
|Olive oil||4 Fluid Ounce (125 Milliliter)|
|Plain flour||1 Pound, sifted (500 Gram)|
|Salt||1 1⁄4 Teaspoon|
1. Dissolve yeast and sugar in water in a large mixing bowl. Set aside in a draught-free place for 5 minutes or until foamy. Stir in oil, flour and salt and mix until a rough dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until soft and satiny. Add more flour if necessary.
2. Lightly oil a large bowl then roll dough around in it to cover surface with oil. Seal bowl with plastic foodwrap and place in a warm, draught-free spot for 1 1/2-2 hours or until dough has doubled in volume.
3. Knock down and remove dough from bowl. Knead briefly before rolling out on a floured surface to desired shape. If dough feels too stiff, set aside to rest for a few minutes and start again.
4. Transfer to an oiled pizza pan and finish shaping by hand, forming a slightly raised rim. The dough should be approximately 5mm/1/4-in thick. For a thicker crust, cover with a clean tea-towel and set aside for 30 minutes to rise again. The pizza is now ready for topping and baking.
To make in a food processor: Dissolve yeast and sugar in water in a small bowl. Set aside for 5 minutes or until foamy. Put flour and salt in food processor and pulse once or twice to sift. With machine running, slowly pour in yeast mixture and process for 10-15 seconds longer. Transfer to a lightly floured surface and knead by hand for 3-4 minutes.