Pizza dough   

Ingredients for Pizza dough:


   - 2½ cups (600ml) lukewarm water

   - 1 sachet ¼ oz (7g) of dried yeast

   - 1 tablespoon fine salt

   - 2 lbs -2¼ lbs (900g -1000g)  flour, plus extra for dusting

How to make Pizza dough:

Blend flour, water, salt and yeast. Pour a litre of water into a mixer add salt, add 10% of the total amount of flour, and then add yeast. Start the mixer, and then gradually add flour until of the desired dough consistency is achieved. Combining the ingredients should take 10 minutes. 

Mix the dough at low speed for 20 minutes, until the dough forms a single ball. To obtain the optimal dough consistency, it is very important to control the quantity of water, so that the flour is able to absorb it all. The mixture should be sticky, soft and elastic to touch. 

Remove the dough from the mixer, and place it on a plate where it can be left to rest for 2 hours, covered by a damp cloth.

With the aid of a spatula, the mixture is cut into strips from which pieces are broken off and then shaped into balls between 6 and 9 oz (180 and 250g)

Once the individual dough balls are formed, they are left in 'rising boxes' for the second rising stage, which lasts between 4 to 6 hours.

Following the second rising, the dough ball can be removed from the rising box using a spatula and placed on a light layer of flour to keep the dough from sticking to the work area. With a motion from the centre outwards, and with the pressure of the fingers of both hands on the dough ball, the base is turned over and around many times.  Forms a disk of dough. From the centre the thickness is no more than 0,15inch (0,4 cm), and the border that is no greater than 0,4 - 0,8 inch (1-2 cm), forming a frame or crust. The crust is one of the identifying features of the product.