The best pizza dough in the world?
As the weather gets cooler and we’re looking for ways to warm our bellies and hearts while we’re at home.
By Eric Bittner – Wangaratta GOTAFE Café Supervisor
I know – It's a big call.
I have been making a pizza dough from the Pizza Modo Mio Cookbook (great topping suggestions btw) and it’s been ok... but watching Ugly Delicious on Netflix a few weeks ago while we are social distancing got me inspired. They had an episode on pizza – both in America and Italy.
Now you baking students can have a look at the following recipe and work out that it is an 80% water recipe. Most of your breads are between 60-67%.
This recipe has two other things going for it: no knead = no effort and slow fermentation = low yeast/high flavour. Put simply? It’s packed with flavour and doesn’t sit in your gut fermenting at the end of the night – you know that feeling.
As the weather gets cooler and we’re looking for ways to warm our bellies and hearts while we’re at home, why not give it a crack and see if it really is the best pizza dough in the world!
BUT keep reading below to get some extra tips!
- 625 g (22 oz) flour
4½ dl (2 cups) water
- ½ dl (1/4 cup) oil
- 2 tsp salt
- Fresh yeast the size of a pea (1/4 tsp dry or instant yeast)
You can read the method they give through the link above but here are a few little extras tips:
Tips on making pizza dough
- Make double or triple the quantity so that you can use it over a few days for flat breads.
- It keeps just fine out of the fridge for three days or you can put it in the fridge after a day and it will be fine there for at least five days.
- Any dough that is left over you can freeze in plastic bags or you can make a few pizza bases up and par-bake them – they take up more room in the freezer but they are ready to go for a quick dinner.
- And the last use I found for them was to roll out the dough into thin strips and shallow fry them – perfect with soup or curry.
- Remember to leave the dough around the edge of your pizza base a little bit thicker and crank your oven up to 260 degrees for 30 minutes before cooking – it'll cook with radiant heat as well as convection. You’ll even get those black burnt bubbles like you’d get from a wood fired pizza!
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