Directions

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  1. Mix all dry ingredients.
  2. Add oil and water, and lightly knead to make a soft, semi-sticky dough. Make sure not to over-knead the dough. It doesn’t have to be a smooth ball at this point.
  3. Cover with a lightly damp cloth and leave in a warm place (like an oven) for 5-6 hours (or overnight).
  4. Check on the dough after 2 hours. It should have risen (i.e. doubled in size and web-like air pockets should’ve form on the sides of the bowl).
  5. You will need to proof your dough every 1.5-2 hours. This means that you take the dough out of the bowl and knead it for a few minutes to form a smooth ball. Even pick it up and whack it on the counter a few times! Cover and leave to proof again. You only need to do this 2-3 times.
  6. Pre-heat oven to 190C.
  7. Since this recipe makes 3 large (or 4 medium) pizzas divide the dough into equal portions.
  8. Roll into a round circle 1/2 cm thick. If using a rolling pin make sure you’re gentle/light-handed when rolling the dough. You don’t want to knock all the air bubbles out. I like to roll out just half way with the rolling pin and use my hands to stretch it out further.
  9. Place on a pizza pan and even it out with your hand.
  10. Make light holes in the dough by poking with a fork.
  11. Leave the dough to rise for another 10 mins before baking.
  12. Bake the dough (without toppings) for 10 minutes.
  13. Now add toppings and bake for another 5-10 minutes (or until your toppings are done and cheese has melted).

 

Notes:

  • In winters I feel it’s a bit more challenging to find warm and humid places to proof your dough. I find a good trick is to place a cup of hot water in the oven next to your dough. Replace the water every hour or so (or every time you take it out to proof).
  • Water temperature is everything! For active dry yeast, the water temperature should be between 105 and 110 degrees for proofing. I use a food thermometer to measure the temperature. Once you add the water it’s important to work quickly. Don’t fiddle around with the dough too long. Just get it all together, cover and place in the oven.
  • If using a pizza stone, make sure to preheat the pizza stone in step 6.