Ingredients for Deep pan pizza dough:
- 2½ cups (600ml) lukewarm water
- 1 sachet ¼ oz (7g) of dried yeast
- 1 tablespoon sugar
- 1 tablespoon fine salt
- 2 lbs (900g) strong white bread flour, plus extra for dusting
- olive oil
How to make Deep pan pizza dough:
Pour the lukewarm water into a large bowl and use a fork to stir in the yeast, sugar and salt. Add your flour, bit by bit, until it comes together.
You want smooth springy dough, so keep adding a bit more flour if necessary. Dust a clean surface with flour, then knead the dough with your hands.
When you’re happy with the consistency, pop it into a flour-dusted bowl, cover with a damp cloth and leave in a warm room until the dough has almost doubled in size.
Divide the dough in half and oil 2 trays with olive oil.
Use a rolling pin to flatten and stretch the dough out.
Roll the dough around each tray and really push it into the corners so you get a chubby crust and a base about 1cm thick.
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