Your pizza will turn out wonderfully if you have the advantage of a pizza stone. If you are into cooking pizza's and other breads, then investing in one is a great idea. If you do not have one, use a pizza tray, which usually has holes in it to let the heat get to the dough quickly or a well greased baking tray.
- 1½ cups warm water
- 2 teaspoons active dry yeast
- ½ teaspoon sugar
- 500 grams high grade flour
- 1 teaspoon salt
- 3 tablespoons olive oil
- Have the warm water in a large 3 cup capacity jug and sprinkle in the yeast and sugar. Stir to mix well and set aside for about 7 minutes until the yeast has dissolved and has become soft and spongy on top of the water.
- Put the flour, and salt into a food processor and with the motor running pour in the olive oil and frothy yeast mixture as fast as the flour can absorb it. Process the dough for 1 minute or until the dough forms a ball that rides around the blade in the machine and does not cling to the bowl.
- Transfer the dough to a lightly oiled bowl, cover with wrap and set aide for about 45 minutes until it is double in bulk. While the dough is proving, prepare all the fillings.
- Have the barbecue pre-heated to 220 degrees Celsius and the solid hot plate well oiled, While the solid hot plate needs to be hot, it is best to have an even heat across the barbecue for cooking pizzas and other breads.
- Turn the dough out onto a floured board and divide in half. Roll each portion out to about 26-28cm. Place on a well-oiled hot solid hot plate, cover and cook for one minute. Turn over and scatter over the toppings(see below). Cover and cook a further 5-6 minutes or until the toppings are hot and the pizza base well risen. Serve sliced in wedges. (You may need to cook each pizza separately, however, if you have the grill bars very hot and well-greased the pizzas can also be cooked on these)
To Cook in the Oven
- Bake at 240°C for 10 minutes or until the pizza crust is golden and the filling hot and melted. If you are using a pizza stone make sure it has been thoroughly heated in the oven for about 15-20 minutes before putting the dough on it. It is best if you roll the pizza dough onto the hot stone or pizza tray before piling on the topping.
To make pizza dough by Bread Machine
- Place the frothed yeast mixture into the bread machine. Sprinkle over the flour and salt and set to pizza dough setting. (Note: if using Surebake yeast in conjunction with the bread machine, there is no need to sponge it in the water beforehand).
To make pizza dough by Mix Master
- Place flour and salt into the bowl with the dough hook fitted and, using a low speed, gradually pour in the frothed yeast mixture and oil and work for 3-5 minutes until the dough is soft and pliable. Transfer to a greased bowl, cover with plastic wrap and set aside in a warm place for 40 minutes or until double in bulk.
To make pizza dough by Hand
- Sift the flour and salt into a bowl, and make a well in the centre. Generously pour in the frothed yeast mixture and, using one hand, work to make a sticky dough mass. Turn out onto a floured board and knead well for 8-10 minutes or until the dough is soft and pliable. Transfer to a greased bowl, cover and set aside in a warm place for 40 minutes or until double in bulk.
- Knead ¼-½ cup finely chopped parsley and ¼ cup grated Parmesan cheese into the dough before leaving to rise and double in bulk.
The dough can be made in a bread machine. Use the pizza dough setting and have the toppings ready. Topping ideas: - Olive oil or lemon-scented olive oil and flaky salt. - Olive oil and rosemary leaves. - Olive oil, crumbled feta, sliced garlic and rosemary leaves Variation: - Knead ¼-½ cup finely chopped parlsey and ¼ cup grated Parmesan into the dough before leaving to rise and double in bulk.