Ingredients
- 2 1/2 cups flour, all purpose
- 3 tsp salt, iodised
- 1 1/2 tsp yeast, instant
- 1 tsp sugar, granulated
- 1 cup water
Instructions
- Add sugar and instant yeast to warm but not hot water. Once a foam starts to form add to the flour and salt mixture.
- Combine into a dough and knead into a smooth ball.
- Place in a mixing bowl for 15 - 20 minutes covered with a clean kitchen towel for the gluten to develop and yeast to grow.
- Knead on a dry floured surface. Divide dough into portions (2 large or 4-6 small pizzas)
- Any unused portions of dough can be bagged up and frozen for later use.
Notes
- This is Gregory's rough pizza dough recipe... I needed to get it off my fridge.
- Recipe makes enough dough for two large pizzas, large pizzas bake at around 180 degrees celsius and cook for 12 - 15 or more minutes depending on the toppings and how thick you like to roll the dough.
- Dough is very subjective, it behaves differently depending in the flour, the humidity the temperature of the room or the work surface and obviously how much flour you need to use to effectively knead it... this is Gregory's department - I'll just say it may need more water or more flour or more time to rise... pizza is a fickle mistress.