Recipe adapted from http://www.kidspot.com.au/kitchen/recipes/easy-pizza-dough-1472
Not a bad recipe for pizza dough but while it came out the oven crispy, it wasn't the thin crispy crust I was looking for. But thankfully it wasn't thick bread crust either. But this recipe sure has a lot of proofing.
Ingredients (makes 4 individual sized pizzas, approx 8 to 10 inches in diameter)
3½ cups flour, + ¼ cup for dusting
Pinch of sugar
1 satchet instant yeast
2 tsp salt
500 ml lukewarm water
3 tbsp polenta
Desired pizza toppings and pizza sauce/tomato paste
Method
1) In a very large bowl, combine the flour, yeast, sugar with a wooden. Once mixed, add the salt and mix.
2) Create a well in the centre and add the water. Combine till no more patches of dry flour.
3) Use the wooden spoon to beat for 2 minutes then turn out on a well floured board.
4) Knead by using well floured hands and periodically lifting the dough to flour the board. Knead till no longer sticky, but still a bit moist, about 5 to 10 minutes. The dough will be soft. Form a ball.
5) Oil the original mixing bowl and put the dough in. Oil the top of the ball and cover with plastic wrap. Cover with a tea towel and let it proof in a warm place for 1.5 to 2 hours till doubled in size.
6) Punch out the air and turn out onto a well floured surface. Knead for 2 or 3 minutes till smooth, elastic and doesn't stick. Cut into 4, four balls and replace in the oiled mixing bowl. Cover and allow to rest for approx 20 minutes while u prepare the pizza toppings.
7) Once ready, preheat oven to 220 deg C. Prepare the pizza pan, or I used a large cooking sheet. Sprinkle generously with polenta.
8) Fold a large non stick baking sheet of at least 20 inches length into half. Open the sheet and place one ball of dough on one half, then cover. Roll out as thin as you want.
9) Transfer onto baking tray with dusted with polenta. Shift the pizza dough so that it doesn't stick to the pan. I continued to stretch the dough as thin as I could get it without tearing. Spread on the toppings. This time, I used pasta sauce as the base, olives, tomatoes salami, bacon, roasted chicken, roasted peppers, mozarella cheese, and bocconcini. Topped with egg.
10) Put in the oven and turn down to bake at 200 deg C for 15 minutes still golden brown and cheese melted. I turned halfway. Serve immediately.
With pineapple
Other useful links
Pepperoni pizza http://joythebaker.com/2015/08/pepperoni-pineapple-and-hatch-chili-pizza/
Thin crust pizza http://www.thekitchn.com/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499
Thick crust yeast pizza http://www.centercutcook.com/fast-easy-pizza-dough/
Basic pizza dough http://www.foodnetwork.com/recipes/emeril-lagasse/basic-pizza-dough-by-hand-method-recipe.html
Updated: Pizza dough using bread flour
Updated: Pizza dough using bread flour
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