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Pizza Dough

pizza dough

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 2 hours
Course Main Course
Servings 2 pizzas

Ingredients
 

  • 1 ½ Cups Flour
  • ½ Cup Semolina
  • 2 Tablespoons Olive Oil
  • 2 Teaspoons Yeast
  • 2 Teaspoons Castor Sugar
  • ¼ Teaspoon Salt
  • ¾ Cup Water warm

Instructions
 

  • Add the yeast, sugar and warm water to a glass bowl, stir to combine and then cover with clingfilm to rest for 5 minutes, until foamy
  • To the bowl of a stand mixer, add in the flour, semolina, oil and salt. Add in the yeast solution and mix together using the dough hook attachment on a low speed.
  • Increase the speed and knead the dough for 5 minutes, until soft and elastic.
  • Place the dough in a large, oiled bowl and cover with cling wrap or a tea towel to prevent drying out.
  • Find a warm dry place and leave the dough there to proof (rise up) for 1-2 hours, until doubled in size.
  • Divide the dough into 2-4 balls and roll each ball on a lightly floured surface to the desired thickness.
  • Prepare your pizza and bake for 16 minutes at 220 °C