HOMEMADE PIZZA DOUGH
Sean T. Barnes
Recipe by Morgan Begg
Pizza is an art form and I will not hear a single word against it. Knowing how to make it from scratch is an art skill that all pizza lovers should practice. Though the process is relatively simple, making pizza dough is all about using your hands, listening to your senses, being present in the moment and mindful of the craft.
Ingredients
Makes 4–6 pizzas
500 grams strong bread flour
1 x 7 gram sachet of instant dried yeast
1 teaspoon caster sugar
2 tablespoons extra virgin olive oil
Semolina, for dusting
Method
Sift the flour into a large bowl, mix in the salt and form a deep well in the centre.
Stir the yeast and caster sugar into 300 ml of lukewarm water. Leave for 5 minutes or until the yeast appears bubbly and frothy, then pour into the flour well along with the olive oil.
Using a fork or your fingers, gently fold the wet and dry ingredients together until just incorporated.
Turn dough out onto a lightly floured flat surface and knead for roughly 5–10 minutes, adding pinches of flour if the mixture feels too sticky. Continue kneading until the dough feels strong and springy.
Shape the dough into a ball. Lightly brush a large bowl with olive oil and transfer the dough to the bowl. Cover with a damp cloth.
Place the bowl in a warm, draught-free environment for roughly 1 hour or until doubled in size.
Once you are ready to use your dough, preheat the oven to 230°C (as hot as you can get it, basically!).
Divide the dough into 6 balls, or 4 larger ones (depending on how many pizzas you’d like to make). Using the palms of your hands, fashion your dough balls into flat discs. Starting in the centre and working outwards, press and push the dough with your fingers so that the disc slowly gets bigger, until the pizza bases are to a size of your liking. Leave the edges slightly thicker for a crust. Go gently as you do not want to tear the pizza.
Sprinkle semolina across the pizza tray or stone and place the dough on top. Assemble your toppings as you like them.
Bake for 10 minutes or until browned and ready. Resist the urge to open the oven and let the heat out.
Toppings tip: For an easy pizza sauce, buy a can of good quality whole plum or Roma tomatoes (not diced or crushed). Tip the contents into a bowl and use your hands to squelch into a sauce. Spread over the pizza base, sprinkle with flaky sea salt and top with roughly torn bocconcini, slices of fresh tomato and sweet basil leaves. Trust me … once you’ve mastered the art of a homemade margherita, you’ll never order from Domino’s again.
