Thick Base Pizza Dough
By Pamela Padayachee - SOUS CHEF
INGREDIENTS
(Recipe By Pamela Padayachee)
1½ cup water (Warm)
2½ teaspoon. active dry yeast
1 teaspoon. sugar
3¾ c. all-purpose flour
1½ teaspoon. salt
(Optional) 1⁄2 teaspoon mixed herbs
METHOD
METHOD
Lightly Oil a large bowl and set aside.
Combine the water, yeast, and sugar in a small bowl and set aside.
In a large bowl add the flour and salt . Mix lightly, stir in yeast mixture, and mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead until smooth & elastic for ± 6 Minutes.
make the dough into a ball and place in the Oiled bowl. Turn dough to ensure all sides are coated. Cover with a clean, damp Dish towel and let rise in a warm draft-free place until the dough doubles in volume. ( ±1½ Hours )
Punch the dough down and remove from the bowl.
Options: You can Use dough immediately or Cling Wrap and store in Fridge for up to 24 hours.
To use immediately, roll dough into desired shape, add desired toppings, ( I usually use Cold Meats, Viennas or fried steaks or sausages with a Mixture of Sauces from my cupboard ) and bake at 280° for about 10-12 minutes
INFO / TIPS
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