PIZZA DOUGH

Homemade pizza crust dough! Even for the first timers, it's easy. It is at least as good as most restaurant pizza crusts. this dough can be kneaded by hands or in the machine. Leftover dough can be used to make calzones, stuffed buns with savoury fillings or small dinner rolls.

Makes 4 large pizza bases

Time: 1 hour including rising time

4 cups plain flour

1 tbs yeast

1 tbs sugar

1 1/2 tsp sugar

1 tbs olive oil

Enough warm water to knead

Method

Add all the ingredients in a mixing ball with kneading hook attached to the machine. 

On a low speed let the ingredients mix, then slowly start adding the water and increase the speed to high. As you increase the speed the dough will come together as in the picture.

Turn the dough onto the counter and knead it for few minutes to smoothen the surface. Oil the bowl, tip the dough in and cover with cling film or kitchen towel and leave it in a warm place to rise. This will take about 35 to 40 minutes.

The dough is risen in about 40 minutes.

Punch the dough down and knead slightly. divide the dough into 4 equal portions for 4 large pizzas.

Roll the dough while lightly flouring the base. I do not use any semolina or oil under the crust to crisp it. Once rolled according to the shape of the baking pan, pull the edges of the crust slightly under the rim of the pan. The reason I do this so that the crust doesn't shrink. Especially if you have rolled a thin crust. It will keep the crust thin and crisp. I have always used this as my trick and I have never got a soggy bottomed pizza crust.

Then baste the tomato pizza sauce and top it with the toppings of your choice and bake in an extremely hot oven. Basically, bake at your oven's highest temperature.

TIP: Never bake the crust first and then add the toppings and then bake it. This makes the crust rubbery. Always roll the crust, add the pizza sauce and the toppings and direct bake it.