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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