Basic Pizza Dough

    This is for a basic Pizza dough that has a soft by coarse texture with the addition of Semolina. This allows for a flavourful dough that's very similar to popular take-outs or restaurants here in the UK.


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    • 800G Pasta Flour
    • 200G Semolina
    • 10G Dried Yeast / 20G Fresh Yeast
    • Pinch of Salt
    • 650ml Luke Walm Water
    • 4 Tblspn Olive Oil


    1. Blend together the Dry ingredient in a large bowls - The Flour, Semolina and Yeast. Don't add the Salt until others are mixed thoroughly. (The salt can kill off the yeast before it's had chance to raise the dough)
    2. If you're using Fresh yeast, crumble and mix this into the water - not the dry ingredients.
    3. Pour in the bowl the water and blend with a folk.
    4. Whilst the Dough is still a rough blend add the oil and bring together with your hands. Only add the oil at the end as if the Oil comes into direct contact with the Yeast, it will bind to and inhibit it's function.
    5. Turn out onto a floured surface and Kneed for 10 Minutes to work the Gluten in the Flour and allow for a better result
    6. Put in a floured bowl and cover with a Tea Towel. In a warm place allow the dough to rise for 60 minutes until approx. double in size.
    7. Turn out on a surface and divide up into 4 large portions, or 6 medium. At this point you can use straight away with what ever toppings you have (Remember to cook them off first to release held water) or freeze the dough for another day.


    If freezing, place in a food bag with a knot at the very top. They will expand further in the freezer

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