Pizza Dough

Name: Pizza Dough
Yield: Makes 2 pizza bases
Ingredients: 600 g (1 lb 5 oz) strong flour; 15 g (½ oz/3 teaspoons) sea salt; 20 ml (½ fl oz/1 tablespoon) olive oil; 15 ml (½ fl oz/3 teaspoons) milk; 410 ml (14¼ fl oz) water; 10 g (¼ oz) yeast

Preparation info

Makes
2
pizza bases

Difficulty
Easy

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

At Bourke Street Bakery we have created a pizza with a thin, crispy, subtle base. The recipe below is adapted from the olive oil dough — we simply increased the water content, olive oil and milk, lowered the amount of yeast and deleted the ferment altogether.

Ingredients

600 g (1 lb 5 oz) strong flour
15

Vegetarian
Pizza
Baking

Method

Put all of the ingredients into the bowl of an electric mixer. Mix on low speed for 3 minutes, then increase the speed to high and mix for 7 minutes, or until the dough comes away from the bowl and has a silky, smooth texture. Place the dough into a bowl that has been sprayed with olive oil. Cover with plastic wrap and set aside to prove for 20 minutes.