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.
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.
Top the pizza bases with your favourite tomato sauce, mozzarella and one or two toppings. Set aside in a warm place (25°C/77°F) to prove for 15–20 minutes.
At Bourke Street Bakery we cut and fold each piece of pizza so that we can toast them to order in a sandwich press, which makes for an easy snack on the go.
© 2009 All rights reserved. Published by Murdoch Books.