I wanted to be able to freeze neat balls of dough so that when I had a craving for pizza, I can take one ball, roll it out and viola, instant pizza. It looks like I’ve found that here!
For the toppings, you can put whatever you fancy. I also have a delicious tomato-sauce base recipe that can be made in advance and kept frozen in ice-cube trays.
Pizza Dough Ingredients
makes 4 thin crust medium sized pizzas
- 500g bread flour
- 2 1/2 tsp dried yeast
- 1/2 tsp salt
- 1/2 tbsp sugar
- 2 tbsp extra virgin olive oil
- 325ml lukewarm water
- Attach the dough hook to the mixer and seive the flour and salt into the mixing bowl.
- Mix yeast, sugar and olive oil into the water in a bowl and leave for a few minutes, then pour into the mixing bowl.
- On low speed, mix well. Once everything has come together, place on medium high speed and knead until the dough is smooth. Do the windowpane test to check the readiness.
- Shape the dough into a ball and place in a well-oiled bowl and cover with a damp cloth. Place in a warm room for about an hour or until the dough has doubled in size.
- Once doubled, knock back the dough by kneading it a bit. On a floured surface, divide the dough into 4 balls. At this stage you can use it immediately, or keep it, wrapped in clingfilm, in the fridge or freezer until required.
- When ready to use, sprinkle a sheet of baking paper with corn meal and roll out the dough as thin as you like. Don’t add the toppings just yet.
- Bake on the bottom rack in a preheated oven at the highest temperature your oven can go – mine does 280 degrees celcius. Let it bake for 7 minutes or until you see that it is just starting to brown. Take it out, add your toppings, then place it back into the oven on the highest rack for a few more minutes.