When we’re after a quick and easy weeknight dinner, “home made” pizzas are always popular. The White Russian’s daughter always goes for her favourite ham and pineapple topping, and we load up delicious salami, artichokes, olives, ham, and feta. Our usual cheat is to use pre-made Lebanese bread as the base, which makes a super crisp, thin base pizza, but in the name of Experimental Sundays, I tried making the dough from scratch.
I didn’t have a pizza stone, so cooked the pizzas on oiled trays in my gas oven on the hottest setting. The result was a light, crisp base that didn’t go soggy in the middle, however I couldn’t help but wish I had a wood fired oven where I could get some nice charred and smoky crust!
We had dough left over after feeding three adults and a child, which we wrapped up in cling film and froze. A week later, we defrosted some of the dough to make pizzas again, with the same great result. Not a bad idea to keep some dough on hand in the freezer, and despite it taking considerably longer than pulling Lebanese bread straight out of the packet, it was well worth the effort!
1kg Tipo ’00’ flour
2 x 7g dried yeast sachets
1 tsp salt
1 tbs sugar
4 tbs extra virgin olive oil
650ml lukewarm water
Combine the warm water, yeast, sugar, salt and olive oil in the bowl of a mixer fitted with a dough hook. Turn the mixer onto a slow to medium speed until these bits are combined.
Slowly add the flour, saving a little of the flour to dust the bench and your hands later. Keep mixing until the dough is smooth and elastic.
Flour the top of the dough and cover the bowl with a damp tea towel. Leave the dough to rest at room temperature for at least a couple of hours. The SBS recipe recommends leaving the dough to prove for 24 hours!
When you are ready to cook, tip out the dough onto a well floured bench. Flour your hands and knock back the excess air out of the dough. Divide it into 6 to 8 smaller balls of dough.
Roll or press out the dough on well oiled trays or pizza stone. Top with your favourite toppings and pop into your oven until the cheese has browned and the crust is crisp.