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Basic Pizza Dough
Prep 40 minutes
Makes enough for four 30cm thin crust pizzas
or two 30cm thicker crust pizzas
3 cups (450g) bakers flour
3 teaspoons dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
1 cup (250ml) lukewarm water
1.
Assemble the food processor using the
dough blade.
2.
Add flour yeast, sugar, salt, olive oil and water
to the bowl. With the motor running, slowly add
the water through the food chute. Process until
dough forms into a ball. Do not over process.
3.
Remove dough and knead on a lightly flour
dusted surface to smooth. Place dough ball into
a lightly oiled bowl, cover and rest in a warm
drought free place for 30 minutes or until dough
has doubled in size. Turn dough out on a floured
surface and knock back (punch) the dough to
remove excess air, lightly knead.
4.
For thin crust, divide dough into 4 x 170g dough
balls and set aside until required.
5.
For thicker crust, divide dough into 2 even dough
balls and set aside until required.
Margherita Pizza
Prep 10 minutes / Cook 15 minutes
Serves 4
170g pizza dough for thin crust (or one half of the
dough for thicker crust)
¼ cup (60ml) pizza sauce
½ cup shredded mozzarella cheese
6 cherry tomatoes, quartered
L
cup basil leaves, torn.
4 drained bocconcini balls, thinly sliced
Salt and freshly ground black pepper
Fresh basil leaves, to serve
1.
Preheat oven to 200°C no fan.
2.
Roll out dough ball on a lightly floured surface
until pizza is to your desired thickness. Place onto
a floured pizza tray and prick evenly with a fork.
3.
Spread tomato sauce over pizza base; sprinkle
evenly with mozzarella cheese, cherry tomatoes,
basil and bocconcini.
4.
Season with salt and pepper.
5.
Bake for 10–15 minutes or until base is cooked
and crisp and topping is golden and melted.
Serve topped with torn fresh basil leaves.
