About this recipe:Think of pizza as the best solution for eating leftovers: throw everything in your fridge atop a pizza base, bake and voila! Leftovers will never be the same. If you don't believe me, make this pizza dough and add your leftover pasta bolognese. Go ahead, I'll wait. If you are worried that the dough will be incredibly dense or too thick to enjoy as a pizza base, put your worries to rest and trust in this recipe.
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Method Prep:30min › Cook:12min › Extra time:1hr10min › Ready in:1hr52min
First you want to proof your yeast. Whisk the sugar with the warm water in a large glass bowl. Gently sprinkle the yeast into the water and leave the mixture for 10 minutes. The yeast and sugar will react in the water and produce a lovely foam. If you don't see any change in your yeast, then you won't get an ideal base so, abandon all hope at this point.
Next you will add the salt and 2 tablespoons of olive oil. You don't need to worry about stirring the mixture, that step comes next.
Add the flour to the mixture. And now, we mix. You will need to use your hands for the remainder of the recipe so, remove your jewelry unless you want to pull bits of dough out of your ring settings. With the flour added to the mixture, use your hands to gently mix the ingredients. You will quickly observe the dough taking shape; move the dough around the bowl to absorb all the flour.
Summon all your tenacity for what comes next: kneading the dough. Warn the family that you may utter sounds never before heard, but that all is well. Knead the dough for five minutes - kneading will create a more glutenous base and produce a dough as soft as butter.
With the dough gently kneaded and your nerves slightly frazzled, use the remaining 2 teaspoons of olive oil to coat the dough in the bowl. Place a slightly damp tea towel over the bowl and allow the dough to rise for 40 minutes. If you haven't already poured yourself a glass of wine to celebrate making it this far, now is a good time to reach for the chardonnay.
Your dough should have risen to nearly twice its size. Now you get to have a little fun and punch down the dough. Think of this step as a great way to relieve stress - don't worry about hitting the dough too hard, it can take whatever you give it, I promise. After punching down the dough, give it another good knead and let it rise one more time for 20 to 30 minutes.
So now you have pizza dough. How awesome is this? I ask you. Using a flat surface, a rolling pin and a little extra flour, roll your dough into whatever shape you fancy. I made two 13" pizzas with my dough. Use a fork and repeatedly stab the base to ensure the dough absorbs whatever sauce or oil you add. Top with your favourite toppings.
Bake the base for 12 to 13 minutes in a preheated 230 C / Gas 8 oven, or for 7 to 8 minutes in a 260 C / Gas 10 oven.
Sliced pear and Gorgonzola cheese; tomato sauce, fresh basil and mozzarella cheese.
Love this recipe and it made me laugh too! It takes quite a long time to prepare so if this is for dinner I would make some beforehand and freeze them. A great recipe and I would definitely make again! I made one large pizza and rolled the edges in to make a crust. Then, I topped it with tomato purée, Italian spices, chicken and onions and placed it back in the oven for about 5 minutes. Beautiful! - 20 Sep 2015