Homemade Pizza Dough
You don't need to be an Italia or even a Chef to make Pizza Dough, and this dough it not that difficult to make it only has six ingredients so not much can go wrong.
Remember that making Pizza Dough is a bit like making bread, it is going to take care and attention as well as some patients as this dough needs to prove twice.
What Flour ?
Earlier I did say that this is a bit like making bread , and you can use strong bread flour if you like. In this recipe i am going to be using plain flour, and this works very well.
- 650 g Plain Flour
- 7 g Dried yeast
- 25 ml olive Oil
- 50 ml (warm milk)
- 325 ml (warm water)
- 1 teaspoon salt
How to mix it up :
Start with the dry ingredients , so get the flour, salt & yeast into a large mixing bowl. I like to use a for to mix this together but you can just as well use your fingers if you prefer. It is a good idea to warm your milk and water slightly so that it reacts better with the yeast .... Just warm.
When you are finished mixing up the dry ingredients you can make a well in the centre and start adding the fluids. Start off with the oil, then the milk & water.
Continue mixing with a fork until it all starts to bind together.
This is what you Knead ....
Get your hands into the dough and start combining it all together, this may well become a little messy for a while until the dough starts to take shape. When you have a firm ball of dough you can turn it out onto a floured surface and start to knead it with the palm of your hand. This can take up to 20 minutes if you have the energy.
The Proof is in the Proving :
As you can see the dough is already starting to grow or (Prove) so you can put it into a clean bowl , cover with a cloth and leave it to prove for another hour or until it has more than doubled in size.
Knock the Dough Back :
So you have worked hard at kneading , and you have waited patiently while your labour of love grew and doubled in size.... Now you need to cut it down, knock it back to a tight ball of dough.
Tip the dough out onto a floured surface and start squashing it up with your hands so that it loses all of its size.
Divide the dough up into 6 equally sized balls and space them out on a chopping board. You will need to leave these prove again so that they double in size, about another hour.
Once these have doubled in size they are ready to go. You can use the dough straight away and make that first Pizza or you can freeze them down and use them later.
This dough is good for any type of Pizza or Calzone.
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