2 step pizza dough
- TM5
- TM6
- Difficulty Easy
- Active time 5 minutes
- Total time 1 hour
- Servings 4 pieces
- 30 g extra virgin olive oil, plus extra for greasing
- 220 g lukewarm water
- 1 tsp sugar or malt powder (optional)
- 20 g fresh yeast, crumbled or 2 tsp dried instant yeast
- 400 g baker's flour
- 1 tsp salt
- per 1 piece
- Calories 1835.3 kJ / 438 kcal
- Protein 11.3 g
- Carbohydrates 70.8 g
- Fat 11.8 g
- Saturated Fat 1.8 g
- Fibre 3.2 g
- Sodium 563.5 mg
Preparation
1. Lightly grease a large bowl with oil and set aside. Place water, sugar or malt powder (optional) and yeast into mixing bowl and mix 20 sec/speed 2.
2. Add baker's flour, oil and salt and knead Dough mode /2 min. Transfer dough into prepared bowl and work into a ball. Cover bowl with plastic wrap and leave to prove in a warm place until doubled in size (approx. 1 hour). Use as required.
Tips & Tricks
- In step 2, the plastic wrap can be lightly oiled to prevent it from sticking to the proving dough.
- Use dough to make 2 large rectangular pizzas or 4 smaller round pizzas.
- To shape pizza, place dough on a baking tray lined with baking paper or greased with extra virgin olive oil. Press it out with your finger tips from the centre to the edges, and gently stretch it into shape. Alternatively, you can roll it out with a rolling pin on a floured surface and transfer it onto a baking tray lined with baking paper.
- To bake pizza, form a small ridge around the edge, and spread lightly with desired topping. Bake for 20-25 minutes in a preheated oven (230°C).
