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Pizza Dough – 24 hour

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Yields1 Serving
 800g 00 flour ( pizza flour)
 200g semolina
 1 tspn salt
 1 tbspn sugar ( caster if you have it )
 14g ( 2 sachets ) fast acting yeast
 650ml tepid water
1

Place the dry ingredients into a bowl

2

Pour in the water mixing to form a dough

3

You can use a mixer with a dough hook to do this

4

Tip onto a lightly floured surface and knead for about 10 minutes until the dough is smooth

5

This will give you a workout as the dough is tough to start

6

Divide into 4

7

Roll each quarter into a ball

8

Put on a floured tray and refrigerate for 24 hours

9

This long cold prove will give a fabulous taste to your base

10

After 24 hrs roll out the dough on a floured surface. You want it about 1/2cm thick

11

Top with sauce and your favourite toppings

12

Bake for about 10 minutes I. A really hot oven on a pizza stone or baking tray that has been heated

13

After proving the dough can be knocked back wrapped in cling film and frozen

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Ingredients

 800g 00 flour ( pizza flour)
 200g semolina
 1 tspn salt
 1 tbspn sugar ( caster if you have it )
 14g ( 2 sachets ) fast acting yeast
 650ml tepid water

Directions

1

Place the dry ingredients into a bowl

2

Pour in the water mixing to form a dough

3

You can use a mixer with a dough hook to do this

4

Tip onto a lightly floured surface and knead for about 10 minutes until the dough is smooth

5

This will give you a workout as the dough is tough to start

6

Divide into 4

7

Roll each quarter into a ball

8

Put on a floured tray and refrigerate for 24 hours

9

This long cold prove will give a fabulous taste to your base

10

After 24 hrs roll out the dough on a floured surface. You want it about 1/2cm thick

11

Top with sauce and your favourite toppings

12

Bake for about 10 minutes I. A really hot oven on a pizza stone or baking tray that has been heated

13

After proving the dough can be knocked back wrapped in cling film and frozen

Pizza Dough – 24 hour

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