gringer's Pizza Dough

Method Overview

1. Mix ingredients together
2. Knead until dough springs back when pressed
3. Leave 1h until doubled in size
4. Cut into pieces and form into balls

Ingredients

• 1 tsp salt
• 2 tsp yeast
• 3 tablespoons (45 ml) olive oil
• 4 tsp sugar (15g, optional)
• 650g (5 cups) flour
• 330 ml (1 1/3 cups) water

Notes

• Makes about 10 thin bases, or 4 thick bases
• This is a dough with a minimal amount of flour, which makes it easier to roll out: the dough should have enough water to bind together, but not feel sticky. If it's not binding, add more water 1 tablespoon at a time. If it's too sticky, add 1/4 cup flour.
• This recipe is fairly flexible with ingredients. The most important thing is the flour/water ratio. 1-3 tsp salt seems to work fine; differing yeast amounts change how long you need the dough to rest before use; the oil helps with rolling out the dough thin, 1-5 tablespoons seems to work fine; sugar is optional (helps with creating a more crunchy crust)

Preparation

Method

1. Mix ingredients together. I like to start with the flour, and add the remaining ingredients into a well in the flour, then mix from the inside of the well outwards, creating a paste that gets less thick as more flour is mixed in. For instant yeast
2. Once the paste starts to collect flour that doesn't sink in, change to kneading the dough by folding it onto itself and picking up more flour to keep the outside dry. Knead until the dough springs back when pressed.
3. Cover to prevent evaporation (e.g. put in a bowl with a plate over the top of it) and leave 1h until doubled in size
4. Cut into pieces and form into balls
5. Roll out to flat rounds, about 20-30cm in diameter

I hope you enjoy your pizza dough!