Just Dough It

We all know food tastes better home made and is healthier than ready-made products; but lack of time, know how, ingredients or perceived skill are common reasons we fall victim to supermarket convenience.  I want to share a simple, quick pizza dough recipe that anyone can master and will hopefully encourage you to try some more recipes from scratch. 

If the thought of waiting 30mins for dough to rise doesn't take your fancy, make it when you have a bit of extra time on your hands, roll it out and freeze it.  It is well worth the indulgently crisp and luscious pizza you get to devour as a reward.  I used a basic dough recipe from taste.com, always a winner when you're trying a recipe for the first time.  I have made a few changes and added some handy tips:  

Pizza dough
makes 4 bases

1 1/2 cups warm water
1 7g sachet dried yeast
Pinch of caster sugar
4 cups plain flour, sifted
1 tsp salt
1/4 cup olive oil, plus extra for brushing

1. Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy

2. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until combined. 

3. Use your hands to bring the dough together. Turn the dough onto a floured surface and knead for 10-15 minutes or until smooth and elastic.  When kneading fold dough towards you then push away with the palm of your hand.  If dough is sticky add more flour to surface and knead into dough.

4. Lightly brush some oil onto inside of a bowl.  Place dough in bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30mins - 1hr or until dough doubles in size.

5. Divide dough into 4 portions and flatten with a floured rolling pin.

6. Add your toppings and bake at 200°C for about 15mins each

Have fun and experiment with toppings.  For bases I made a pesto and tomato sauce.  For toppings I used capsicum, mushrooms, roasted pumpkin, bocchini, purple onion, olives, spinach.  Go nuts!

Photos: Glenn Althor

Thanks to Bec and Glenn for being delightful dinner company, and a special thanks to Glenn for taking these fantastic photos.

I would love to hear what basic recipes you make from scratch and if there is anything you would like me to try and write about.

Elise xo

P.S I giggled to myself when choosing this title.  It isn't really that amusing I know, but the simple things always get me.  Paul suggested 'Roll roll roll your dough' :p