The two types of the most popular type of flour used for dough are still all-purpose flour, and bread flour. All-purpose flour can be used for anything, and is great in thin pizza crust. Let’s take a look at some of our recommendations: All-purpose flour: Just as it sounds: mostly good for everything. It will taste good in most pizza dough recipes, but it can sometimes be a bit harder to stretch out, as it may tear more easily. Bread flour: This is most people’s go-to for home pizza baking.
INSTRUCTION
Sift the flour and salt together into a bowl and stir in the yeast. Make a well in the center and pour in the oil and lukewarm water. Stir well with a wooden spoon until the dough begins to come together, the knead with your hands until it leaves the side of the bowl. Turn out onto a lightly floured surface and knead well for 5 – 10 minutes, until smooth and elastic.
Brush a bowl with oil. Shape the dough into a ball, put it in the bowl and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, until the dough has doubled in volume.
Brush a baking tray with oil. Turn out the dough onto a lightly floured surface, knock back with your fist and knead for 1 minute. Roll or press out the dough to a 25-cm / 10-inch round. Place on the prepared baking tray and push up the edge slightly all around. Cover the baking tray with a damp tea towel and leave to rise in a warm place for 10 minutes.
Preheat the oven to 200’C / 400’F / Gas Mark 6. Spread the tomato sauce, if using, over the pizza base almost to the edge. If using fresh tomatoes, squeeze out some of the juice and roughly chop the flesh. Spread them evenly over the pizza base and drizzle with oil. Sprinkle the garlic over the tomato, add the cheese, sprinkle with the oregano and season with salt and pepper. Bake in the preheated oven for 15 – 20 minutes, until the crust is golden brown and crisp. Brush the crust with oil, garnish with basil sprigs and serve immediately.
INGREDIENTS
- 175 g / 6 oz Plain flour, plus extra for dusting
- 1 tsp Salt
- 1 tsp Easy-blend dried yeast
- 1 tbsp Olive oil, plus extra for brushing and drizzling
- 6 tbsp Lukewarm water
TOPPING
- 175 ml / 6 fl oz Ready-made pizza tomato sauce OR 350 g / 12 oz tomatoes, peeled and halved
- 1 Garlic clove, thinly sliced
- 55 g / 2 oz Mozzarella cheese, thinly sliced
- 1 tsp Dried oregano
- Salt and Pepper
- Fresh basil sprigs, to garnish
Making & Baking 