Basic Pizza Dough — Your Saved Version

Preserves your saved quantities. Yeast is written as “1.2 teaspoon” but the parenthesis also says one 7 g packet; these differ. The method mentions 4 cups flour despite the saved 250 g ingredient amount. Use the saved metric amount and adjust gradually by texture. Your note: half is enough for your pizza plate; make dough balls with excess. Can rise slowly in the fridge and is best used within 24 hours; freeze tightly wrapped 1–2 months and thaw/rise before use. Saved sugar alternative is 1 tbsp in place of honey, not a halved amount.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine 125 g flour, yeast, salt and optional herbs and garlic in a stand mixer with a dough hook, or a mixing bowl. Heat water, oil and honey in a saucepan until steaming. Remove from heat and stand for 5 minutes until about 49–54°C, as specified in the saved method.

Step 2

Mix liquids into the dry ingredients on low speed, scraping the bowl. Gradually add the remaining flour in small portions on medium-low until the dough clears the bowl but remains tacky without sticking to your hands. Knead a few more minutes until smooth and elastic.

Step 3

Shape into a ball, put in a greased bowl, cover and rise in a warm place for about 1 hour until doubled. Punch down and knead a few times. Rest briefly, then divide and shape into roughly 25 cm pizzas or one large rectangle on a greased tray.

Step 4

Preheat the oven to about 260°C. Add chosen toppings and bake for about 10 minutes until golden. Serve immediately.