method
1. Combine the fresh yeast with the water and sugar in a bowl.
2. If using dried yeast, sprinkle it over the surface of the water and whisk in until dissolved.
3. Leave the mixture to rest in a warm place for 10-15 minutes until frothy on the surface.
4. Stir in the olive oil.
5. Sift the flour and salt into a large bowl.
6. Make a well in the centre and pour in the yeast liquid, or water and oil.
7. Using either floured hands or a wooden spoon, mix together to form a dough.
8. Turn out on to a floured work surface and knead for about 5 minutes until smooth and elastic.
9. Place in a large greased plastic bag and leave in a warm place for about 1 hour or until doubled in size.
10. Turn out on to a lightly floured work surface and 'knock back' by punching the dough.
11. This releases any air bubbles which would make the pizza uneven.
12. Knead 4 or 5 times. The pizza base bread dough is now ready to use
and then it didnt double in size and when i went to knead it the final time it was the size of my hand spread out definetly not enough to feed two people!
I mix in the flour a little at a time so I know when it stops being sticky and starts to get dry. And I always use my fingers and hands to knead. That way I'm making sure that the dough is smooth and elastic.
All in all, a good recipe!
Thanks for the recipe
yeast liquid, or water and oil.
thank you for the recipe
Easy to do and delicious to eat!
Thank you
I've just taken the pizza out of the oven and had a slice! The recepie is perfect and the measurements are just right to make a pizza for 2-4 people!
I had a bit of a dry mix too but it is really easy to fix - just add more warm water - and presumably it works in reverse; with a wet mix just seive a little more flour in.
I also put in some chopped sun-dried tomatoes and sunflour seeds for additional flavour and that worked nicely.
apart from that,, excellentt!!! ((:
For dryness: Unlike others, I added some milk for fear of the water not blocking out the floury taste. It was originally too runny for me, however, but then I was doing it without exact measurments and an everyday cup.
For "rising"/texture: It will not double in size no matter how long you wait, but if you leave it for 30 minutes it will give it a chance to become lighter and fluffier. It might increase slightly in size, also, but...
These are answered to the best of my abiltiy.
As for step six: It means to make a well in the center of the flour/salt (as in, a small dent) and pour the mixture you prepared earlier with yeast/water/sugar into said well.
~Gwid