This is a real classic pizza dough recipe that you should print and keep somewhere for future use. It requires a bit of effort and patience but if you follow it exactly, your pizza and calzone will turn out perfectly every time. I have tried a number of recipes and there is just no quick version that tastes anything like a real pizza.
What you need
Pizza dough
1 envelope dry yeast
1 teaspoon honey
1 cup warm water from the tap
3 cups cake flour
1 teaspoon salt
1 tablespoon olive oil
Fillings
Here you can go to town using all of your favorites from the fridge with mozzarella, cheddar and a few spoons of chopped peeled tomatoes.
Chicken, mushrooms and onions(cook them first to a light golden colour in a little olive oil). I have added cooked butternut and all sorts of things before, so send it.
The process
Dissolve the honey and the yeast in about 50ml of the warm water(not boiling)
Then in a large bowl, add the flour, salt, oil, the rest of the water and the honey mixture and mix with an electric mixture fitted with the dough hooks, for the unitiated those are the hooks that are twisted. Mix until the dough comes away from the inside of the bowl easily and seems to get stuck in the twists of the hooks. This is the sign you are looking for.
Now spread a little flour onto a clean surface, remove the dough from the bowl and knead for about 3 or 4 minutes or until it forms a smooth mound that is quite elastic.
Place a tiny bit of oil in a bowl and coat the inside of the bowl, place the dough into the bowl, cover with a slightly dampened cloth and allow to rise for about 1/2 an hour.
Lightly flour a surface again and divide the dough into equal portions. Knead each ball by stretching it and then tucking the edges into the bottom and patting the edges to form a ball again. You need to do this about 6 times for each ball.
Now place the kneaded and smooth balls on a tray and cover with a damp cloth again to rest for another 20 minutes or so.
Hey, hey, it’s finally pizza time.
Heat your oven to very hot, about 250 Celsius.
Roll out each piece into a round that is no thicker than 2 or 3mm, fill the one half with your favorite filling, making sure you have left an edge of about 1cm, fold over the filling and give it a little stretch then press the edges together firmly, stretch and fold to create a seal. Twist the ends to ensure they are closed tightly.
Place on a baking tray, lightly brush with a little olive oil and bake for about 10 minutes in the center of the oven or until golden brown.
Remember that you can keep[ the dough for 2 days or so once left to rise the second time. Simply wrap in cling film and into the fridge.
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If you are looking for a quick and easy way to make pizza type food, just get a packet of puff pastry, place in an oiled baking tray, fold over a 1cm edge, prick the base with a fork and add your ingredients, then place in a 200 Celsius oven till the crust is golden. It’s not the same but a good alternative when time is an issue.
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Hi Graham,
How can i make food for my girls to take to work,that would be quick,easy & as they say,not to fattening?
Lynette
Hi, see my reply on the scones recipe. Cheers G
http://cookbook.co.za/baking/muffins-and-scones/perfect-scones/
This looks great! Silly question…but at the stage when one is supposed to divide the dough into equal pieces, exactly how many pieces? 2? 4?
Hi Merle, divide straight after it has rested and risen. I usually do 4 balls which make about 40cm rounds, but do 6 or even 8, depends on the size of your oven. Cheers G