This pizza dough makes a lovely crust for pizzas and pides (Turkish style pizzas). If you prefer a thin base then roll it out to your liking and dress the pizza immediately. If you wish for a thicker base, leave it to rise after rolling out a thicker version, then add your choice of topping.
PIZZA FOR BREAKFAST?
When you have pizza dough sitting in your fridge, all ready to go, you naturally think that it’s for later in the day. But in fact, at home sometimes we roll it out for breakfast. It can be quite delicious just pulling off a small chunk from the stash in the fridge, rolling it out and lightly toasting it in a frying pan. Brush some olive oil over the frying pan surface and heat it up well. We like to roll this dough a bit thicker than our normal pizzas for lunch or dinner.
For breakfast our favourite topping is with cheese. Now and again, it makes a nice change from conventional toast. Keeping some pizza dough in the fridge is not a bad plan. It will keep up to a week in an airtight container in the fridge.
You can mix a little chopped rosemary into the mix for breakfast and cook it with some olive oil, lightly sea-salting it if you wish. No topping needed. Quite delicious!
Here it is, the versatile pizza dough …. enjoy!
- 1 Tbsp instant yeast
- ½ tsp sugar
- 1 cup tepid water
- 2 tsp salt
- 500g plain flour
- A splash of olive oil
- One large bowl, oiled to hold dough
- Semolina or corn meal (optional)
- Sprinkle yeast onto the warm water, adding the sugar.
- Leave 10 minutes to make sure it is foaming.
- Once foaming which may occur quicker you can then move to next step.
- Add the salt and mix in the flour. Blend well, kneading for 3 minutes.
- Add a splash of olive oil and knead 2 extra minutes.
- It is important to have the flour properly hydrated before adding oil.
- Place into greased bowl and leave to rise half an hour or longer until doubled.
- I actually prefer to leave mine several hours.
- Pull off a chunk and roll out on a dusted counter. Either flour or if you have some semolina to sprinkle on the workbench, this will give a lovely crusty finish.
- If you wish to have a thin pizza, top immediately and bake 220C around 15 mins.
- For a thicked crust, leave the pizza base to rise before dressing and baking.
- This dough can keep for a week in the fridge in a container. Break off a chunk, knead it for a minute to reawaken it, and roll out on floured surface.