Pizza Dough

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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 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

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.

Preheat the oven to 220°C (425°F/Gas 7). Lightly grease two 36 x 26 cm (14¼ x 10½ inch) rectangular oven trays. Divide the dough into two portions and use a rolling pin to roll each out to create two 40 x 30 cm (16 x 12 inch) rectangles, about 3 mm ( inch) thick — you may need to do this in stages, allowing the dough to rest and relax between rolls. Gently transfer to the prepared trays, trimming the sides to fit the tray, and set aside for a couple of 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. Cook in the oven for about 15 minutes. If you have a pizza or hearth stone, slide the pizza bases onto the stone after 8 minutes; you will only need to cook them for a further 3 minutes each if using the stone.

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.

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