Pizza Dough Recipe from FIRECHIEF PIZZERIA
2 1/4 teaspoons Tandaco Dry yeast
350ml warm water (45 oC)
1 teaspoon salt
2 tablespoons olive oil
625g “La Molisana” plain 00 flour
In a bowl, dissolve yeast in the warm water, and let sit for 10 minutes.
Once yeast has dissolved, stir the salt and oil into the yeast mixture.
Place half of the flour in a mixer on a slow speed, pour in the yeast mixture, slowly add the rest of the flour until it combines and forms a doughy consistency
Turn dough out onto a clean, well floured surface, and knead in extra flour until the dough is no longer sticky.
Place the dough into a well oiled bowl, and cover with a damp cloth.
Let the dough rise until doubled in size, this should take about 1 hour.
Knead down the dough, cut into 5 and roll out to form 5 dough balls.
Allow the dough to relax for a 10 minute before rolling out.
Preheat an oven to 220°C.
Roll the dough out on a well floured bench, place on a lightly oiled tray (or non-stick teflon tray) and add your preferred toppings.
Bake pizza in preheated oven, until the cheese and crust are golden brown (approx. 10 minutes)
And there you have it, perfectly cooked pizza from scratch!