Pizza dough

Time

1 hour total: 20 minutes attended, 40 minutes unattended

Storage notes

prepared dough can be kept in the fridge for up to 2 days

Difficulty

very easy

Yield

400 g (servings 4 )

Ingredients

Weight

Volume

Procedure

Water, 42°C / 108°F

180 g

¾ cup

Warm mixing bowl to the same temperature as the water, 42°C / 108°F.

Dried yeast

7 g

1 sachet

Honey

7 g

1 tsp

Olive oil

14 g

1 tbsp

Add to bowl.

Whisk gently to combine

Set aside for 10 minutes.

Flour

180 g

1⅖ cup

Add to bowl.

Mix on low with dough hook until all the flower is fully combined, about 2 minutes.

Salt

6 g

1 tsp

Add to bowl.

Continue mixing on medium–low.

Flour

70 g

½ cup

Add to bowl, 3 g / 1 tsp at a time, incorporating after each addition. Continue until the dough stops sticking to the sides. This could take some time, as much as 10 minutes, and you may not need to use all of the flour.

Transfer dough to an oiled bowl. Cover and let rise; as little as 15 minutes and as long as 48 hours (in the fridge).

Divide dough into 4 pieces, for small pizzas. Roll out to the size of a small pizza tray. Lightly flour the tray, line with the dough and add toppings.

Cook in a very hot oven for 12 minutes.

Notes

To ensure you have a mixing bowl to the same temperature as your water, place bowl inside the water bath at the same time as heating water A in a zip lock sandwich bag. We use the mixing bowl from the stand mixer because it saves on washing up.

Making ahead

Complete fully up to resting stage, step 0.

Nutrition

Serving size 100 g; calories 232.3 kcal, kilojoules 971.9 kJ, protein 6.2 g, carbohydrates 41.1 g, sugar 1.4 g, fat 3.7 g, saturated fat 0.5 g, unsaturated fat 4.6 g, trans fat 0 g, fiber 1.9 g, cholesterol 0 mg,

Type pizza

Author bhsimon

Yield

Servings

Serving size 100 g

Serve	Per serve
Energy (kcal)	232.3
Energy (kJ)	971.9
Protein (g)	6.2
Fat (g)	3.7
Carbs (g)	41.1
Sugars (g)	1.4
Fiber (g)	1.9
Sodium (mg)	503.9
Cholesterol (mg)	0

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