Basic Pizza Dough
Submitted by brianjwood on November 12, 2002 at 5:58 am

DESCRIPTION
Basic Pizza Dough

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
I evolved this approach over time, having always had difficulty getting the bottom crusts fully cooked before the edges burned. This method works every time, giving a moist but cooked base and the well browned, puffy edges which I love. They are great cold too, sliced into sections as appetisers for a non fancy dinner gathering, say a casserole with rice. I make the bases square in this case, and 1/3 have (well marked!!) chopped chillies in the tomato sauce before cooking. I do make mistakes in the marking sometimes - great to get the party going!

7 oz plain (or AP) flour
2 oz strong bread flour
1 tbsp olive oil
1 tsp instant yeast
1/2 - 3/4 tsp salt
2 - 3 tsps sugar
water as needed

Mix the dry ingredients together in a mixer at lowest speed, using the dough hook. Pour water in slowly until the flour begins to form a ragged dough. Start timing 1 1/2 minutes now. Add the olive oil, let mix for a few seconds, then add more water, very slowly until the dough has formed a smooth ball, then leave mixing for the rest of the 1 1/2 minutes. Swithc to the next highestspeed and knead for a further 2 1/2 minutes. Put the dough ball into a lightly oiled basin, making sure there are no cracks or holes in the dough ball. Cover with film, and leave to rise for 40 - 60 minutes. I do this in my microwave, starting with a 15 second burst on HIGH, then a 10 minute rest, then another 15 second burst on HIGH. Leave then to rise slowly.
After the rising, knock the dough back well, halve and roll each half into a ball. Let rest, covered, for 10 minutes. Roll each ball out to a 9 - 10 inch circle on a well floured board, dusting the balls with flour too. I turn the edges over to form a rolled edge for the crust. I slip foil over half of each round, fold the base over ready to flip onto a preheated pizza stone (oven at 250 C/480F, or as high as you can get). I take the heated stones out one at a time (reclosing the oven door each time), flip the base on and unfold, top and pop in the oven. This crisps the base well before the topping is on - I never get soggy bottom crusts this way. Repeat with the second base, working as quickly as you can. Cook for 8 - 10 minutes, or until the edge crusts are well brown and the topping cheese fully melted