Aug 11, 2010
Jaison’s Pizza Dough Recipe (for the home oven)
• 3 3/4 cups of High grade flour
• 1.5 teaspoons of salt
• 1 tablespoon of sugar
• 2 teaspoons of Active Dried Yeast
• 2 tablespoons of olive oil
• 1 1/3 cup of body temp water
In a cup mix 1/3 cup of the warm water, the sugar and the active dried yeast, not surerise bread yeast.
Stir up and let sit for about 15 mins. The yeast will activate and start to fizz up a bit.
Into a large bowl sift the flour and salt together. Make a well in the centre and
when the yeast mixture is activated add it into the well. Add the rest of the warm water (1 cup) and the olive oil.
With a fork working from the edge of the water bring in the flour and mix.
Once it is too thick to use the fork mix and then knead with your hands.
Knead it for about 6 to 10 minutes, you will notice when you have done enough kneading, the dough become smooth and very elastic. All the flour and water will be picked up from the edges of the bowl as you roll the dough around. Make the dough into a ball and rub with a little olive oil. Put the dough in the bowl and cover the bowl with cling film. Put in a warm place for a couple of hours. The dough will rise to about double the size and is then ready to use. Pull off a ball of dough and roll out on a floured surface to make your pizza base. Lay the base on some baking paper. Put on your pizza topping
Crank your oven up to about 250 degrees C, or as hot as it will go. Transfer your pizza to a hot tray in your oven. Cook in the lower part of your oven so the bottom cooks.
You will love it.