Pizza dough

A recipe from cooking-ez.com

For 1 kg, you will need:

• 1 300 ml water
• 2 20 g olive oil
• 3 500 g plain white flour (French Type 65)
• 4 10 g yeast
• 5 10 g salt
• 6 10 g caster sugar
• 7 200 g leaven (optional)
• Total weight: 850 grams

Times:

Preparation	Resting	Start to finish
40 min.	1 hour 20 min.	1 hour 60 min.

Step by step recipe

• 1: In a mixer bowl pour 300 ml water, 20 g olive oil, 500 g plain white flour (French Type 65), 10 g yeast, 10 g salt, 10 g caster sugar then possibly 200 g leaven.
• 2: Knead at medium speed for 5 to 10 minutes.
  The dough becomes elastic and a slightly sticky...
• 3: ...and eventually peels off the sides of the mixer.
• 4: Sprinkle flour on work surface, tip out dough, and form into a ball.
• 5: Then put ball in a bowl, cover with a plastic sheet.
• 6: Leave to rise in a warm place for one hour: dough will double in volume.
• 7: At the end of this time, cut dough into small lumps (100 g approximately for small pizzas, 200 g or more for big ones).
• 8: Roll into balls.
• 9: Cover with a plastic sheet, and leave to rise again before using.
• 10: When ready to make pizzas, roll each ball of dough out thinly.

Remarks

For topping this dough, see tomato sauce for pizzas, and you can also see some tips for a successful pizza-party.
You can replace half (or all) of the water with milk for a softer dough.

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