Pizza Dough
Ingredients
| No of Bases | 1 | 2 | 3 | 4 |
|---|---|---|---|---|
| Plain Flour | 1 cup | 2 cups | 3 cups | 4 cups |
| Salt | 1/2 tsp | 1 tsp | 1 1/2 tsp | 2 tsp |
| Yeast | 1 7g sache | 1 7g sache | 1 7g sache | 1 7g sache |
| Water | 50% by weight or 1/2 cup | 50% by weight or 1 cup | 50% by weight or 1 1/2 cups | 50% by weight or 2 cups |
| Garlic | 1 tbsp or 2 cloves minced | 2 tbsp or 4 cloves minced | 3 tbsp or 6 cloves minced | 4 tbsp or 8 cloves minced |
| Italian Herbs | As desired or 1 tbsp | As desired or 2 tbsp | As desired or 3 tbsp | As desired or 4 tbsp |
Method
- Combine everything in a bowl. If you have a stand mixer, combine in the stand mixer bowl with the dough hook attachment
- Knead or mix for 10 minutes or until gluten forms. See the tips section about testing for gluten.
- lightly oil a large bown and place the dough inside. Cover with cling wrap or a damp teatowl and leave to prove for 1-2 hours depending on temperature. You're looking for it to at least double in size.
- Punch down the dough and fold a couple of times. Divide into the desired number of bases and roll out to desired thickness.
Tips
For kneading the dough, see here
For testing gluten content, see here What you're after is for the dough to stretch thin enough for light to pass through without tearing.
A note on the water content. Typically bakers do water by weight rather than volume. Traditional pizza dough is around 70% hydration but I find this too hard to work with, especially when I'm hungry and trying to make dinner. I've found 50-60% is a good mark to go for and I usually add 50% water and slowly dribble in more until the dough properly comes together.
My advice, if you use 1 cup of flour, add half a cup of water and slowly add a teaspoon at a time until it comes together nicely. You can always add more flour if it gets too sticky.