Pizza Dough

Pizza Dough. This is the first episode in a series completely dedicated to pizza. Bake at 375 degrees for approximately 15 minutes.

Online Menu of Shannon Dough Restaurant, Eastern Passage
Online Menu of Shannon Dough Restaurant, Eastern Passage from www.zmenu.com

Turn dough out onto a lightly floured surface and knead gently for another 5 minutes or until smooth. Then take a fork and make indentions all over the dough (so the crust does not bubble up anywhere) then bake for 5 minutes, take out and continue on making your pizza. Freeze for up to 3 months.

Place dough in a lightly oiled bowl and cover with cling wrap.


Add yeast mixture and oil. Combine the flour and salt. Turn dough out onto a lightly floured surface and knead gently for another 5 minutes or until smooth.

Freeze for up to 3 months.


Tip out onto a floured surface and knead for 1 minute, just until smooth. The taste and crunch make all the difference, so watch as we pair it back and respect the simplicity of this fine dough. Use your hands to form and knead the dough.

This is the first episode in a series completely dedicated to pizza.


Beat well until a stiff dough has formed. Meanwhile, preheat oven to 350 degrees f (175 degrees c). Lightly dust a work surface with flour.

Cover and rise until doubled in volume, about 30 minutes.


Mix the flour, yeast, salt and sugar together in a mixing bowl. Close the lid (if your barbecue has one) and give it three to four mins, before flipping, adding your toppings and cooking for a few more mins (with the lid closed if your barbecue has one) until the toppings. As i said above, the main difference from a normal pizza dough recipe would be the quantities.

Put your mixed pizza dough into the microwave oven, next to the hot water, no need to cover bowl or plastic container.


Make a well in the centre and add the oil, then add about 225ml water to bring together as a dough. Using your hands, form a lip around the edges of the pizza. Add enough remaining flour to form a soft dough.

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