I truly love thin and crispy bases, It has a yummy flavor that reminds me of little Italian pizza shop pizzas and feels light and crisp how a thin and crispy pizza should be. I can't stand the thought of wanting pizzas for dinner to think of having to stand there kneading the dough...too much work! So this recipe makes it so much easier, just mix and leave it.
Ingredients
3 cups Plain Flour
1+1/2 cups Water (at room temp)
1/4 tsp Salt
1/4 tsp Sugar
1 tsp Dry Active Yeast
Extra Flour for dusting
Instructions
1. Add the flour to a large bowl, add the yeast to one side of the bowl, the salt to the opposite side to the yeast, and Add the sugar and stir the dry ingredients together.
2. Gradually add the water in....add about 1 cup and dribble the rest in as you need it, once the dough had absorbed the water it should be tacky to the touch, just give it a small mix with your hands and leave it in the bowl cover with plastic wrap, set aside in a draft free spot over night, It should stay untouched for minimum 12 hrs to develop the gluten strands, for best results anytime over 16hrs on wards, you can refrigerate if you want to use it after 3 days.
4. For cooking 180C 20mins or till golden. Enjoy! =)
No comments:
Post a Comment