It was super simple and came out perfectly. It's all about the kneading.
Source: Coles Magazine August 2016 - Page 30
|Image Source: Taste.com.au|
Yields enough for 2 large pizzas - Resting/ proving time minimum 30 min.
1 1/2 cups (375ml) warm water
1 tablespoon (14g/2 sachets) dried yeast
2 teaspoons caster sugar
4 cups (600g) plain flour
2 teaspoons salt
1/3 cup (80ml) olive oil
Olive oil, extra, to brush
- Combine the water, yeast and sugar in a small bowl. Set aside for 5 mins or until foamy – if it doesn’t foam, the yeast is no longer active.
- Combine the flour and salt in a large bowl and make a well in the centre. Add yeast mixture and oil. The oil adds flavour and softens the dough.
- To combine the ingredients evenly, use a round-bladed knife in a cutting motion. Use your hands to bring the dough together.
- Transfer the dough to a lightly floured surface, ready for kneading. Brush the bowl lightly with oil.
- To knead, use the heel of your hand to push and stretch the dough, lifting and folding it towards you. Knead for 10 mins or until smooth and elastic. To test, press dough with two fingers – if it springs back lightly, it’s ready.
- Place in the bowl and turn to coat in oil – this prevents a crust forming. Cover and set aside in a warm, draught-free place to rise for 30 mins or until the dough doubles in size.