Wednesday, January 25, 2012
Try to get your hands on some good quality unbleached, stone ground
bread flour if you can. It makes a world of difference. Although if you
have to resort to all purpose flour, it won’t be the end of the world.
The real secret to making great pizza at home is getting your oven
cranked up and putting your pizza stone on the floor of the oven so
it gets as hot as possible.
makes 2 medium pizzas
250g (8.8oz) bread flour
160g (5.6) water
1 teaspoon dried yeast
1 teaspoon salt
Place a pizza stone on the base (floor) of your oven and
preheat it on its highest setting.
Combine flour, water, yeast and salt in a bowl until the
mixture comes together.
Transfer to a lightly floured surface and knead the dough
for at least 5 minutes, preferably 10. Try to add as little flour as possible.
Lightly oil a bowl and pop the dough back in. Cover and
stand for at least 1/2 hour but preferably an hour. Divide dough into 2 and roll out on a lightly floured
surface using a rolling pin until the pizza is about 25cm (12in diameter).
Scatter a pizza peel or baking tray with semolina, if using and top with your chosen ingredients.