Failproof Pizza Dough

Failproof Pizza Dough

Soft, stretchy dough that works every single time

Prep: 15 mins

Rise: 3 hrs

Makes: 1 base

Difficulty: Easy

Ingredients

• 210 g all purpose flour
• 1 teaspoon salt
• ½ teaspoon sugar
• 1 tablespoon extra virgin olive oil
• 160 ml warm water (110°F)
• 6 to 7 g instant yeast

Method

1. Mix warm water and yeast in a bowl. Rest for 5 minutes until lightly foamy. If not foamy, replace the yeast.
2. Add all ingredients to a stand mixer fitted with a dough hook. Mix on low for 1 minute, then increase to high and mix for at least 8 minutes. Mine takes about 10 minutes. Watch closely as the mixer may shake. Scrape the bowl halfway.
3. Transfer the dough to a lightly oiled bowl. Cover and rise for 2 hours.
4. Punch down, cover again, and rest for 1 hour or 30 minutes if short on time.
5. Roll out on the bench using about 1 tablespoon flour. The dough is sticky.
6. Optional: sprinkle semolina on the pizza pan.
7. Add toppings and bake. For a classic supreme flavour use tomato sauce, mozzarella, pepperoni, capsicum, mushrooms, and olives.

Tips

This is a sticky dough by design so avoid adding extra flour. Keep a close eye on your mixer during kneading as it can move around.

Storage

Dough can be refrigerated after the first rise for up to 24 hours. Bring back to room temperature before rolling out.