pizza deeg
FacebookTwitterGoogle+PinterestShare

Everything from scratch! That’s what makes me happy. Of course it’s not possible to make everything at home, but as much as possible please and pizza dough: for sure!

It doesn’t take much time and is totally worth it when you make a whole batch (it’s totally worth it anyways). This recipe gives you 8 small/medium sized (very thin & crispy) pizza bottoms. You can store the dough balls separately in the freezer and defrost the dough in about 20 minutes by room temperature when you feel like pizza!

Pizza Dough

Yield: For 8 small/medium sized pizza's

Ingredients

  • 2 teaspoons dried yeast*
  • 1/2 teaspoon caster (superfine) sugar
  • 1 1/2 cup lukewarm water
  • 3 cups plain (all-purpose) flour
  • 1 teaspoon fine salt

Instructions

  1. Combine the yeast, sugar and water in a bowl. Set aside in a warm place for 10 minutes or until bubbles appear.
  2. Place the flour and salt in a bowl and make a well in the centre.
  3. Add the yeast mixture and stir until it comes together.
  4. Make 8 smal dough balls and place on a large plate.
  5. Cover with a clean damp tea towel and set aside in a warm place for 20–30 minutes or until the dough has doubled in size.*
  6. Roll out the pizza dough and make a thin pizza bottom.
  7. Add cheese, veggies etc. as desired.
  8. Bake the pizza for 10-12 minutes in preheated oven (220 ºC - 420 ºF) until it's crispy and brown.
    * Out-of-date yeast may be inactive, so check the expiry date before using.
    ** The optimum temperature for the dough to rise is 27°C.

 

Recent recipes

Comments 1

  1. Pingback: Food THE BEETROOT PIZZA - The Diary IssueThe Diary Issue

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge