-
Prep Time
100 Minutes -
Cook Time
15-20 Minutes -
Makes
750g dough 4 x 24cm pizzas
Ingredients
- 1 cup lukewarm water
- 2 teaspoons dry yeast
- 1¼ teaspoons sugar
- 1½ tablespoons olive oil, plus extra for greasing
- 475g ‘strong’ flour (bread flour or 00 flour), plus extra for dusting
- 1¼ teaspoons salt
- Multix Cling
- Multix Bake
You'll Need
- Multix Cling
- Multix Bake
Method
- Activate the yeast: In a small bowl, mix lukewarm water, yeast, and sugar. Let it sit in a warm place for 5 minutes or until frothy.
- Make the dough: Using a mixer, add all ingredients to a mixer bowl. With the dough hook on low, stream in the yeast mixture and mix for 3–4 minutes until elastic. By hand: Stir olive oil into the yeast mixture. Sift flour and salt into a large bowl, make a well in the centre, and bring everything together by hand to form a dough.
- Knead & proof: Turn the dough onto a work surface and knead for 5 minutes until smooth and elastic. Place in a lightly greased bowl, cover with Multix Cling, and let rise for 45–60 minutes or until doubled in size.
- Shape & rest: Punch out the air, divide into 4 portions, and roll each into a ball. Place on a baking tray lined with Multix Bake, cover, and let rise for another 15 minutes.
- Roll, top & bake: Roll out the dough, add your favourite toppings, and bake in a preheated 220°C oven for 15–20 minutes.