This recipe comes from John Lanzafame’s Pizza modo mio, which has more pizza recipes than I will ever try, and provides a great selection of weird and wonderful (and dessert!) pizzas. I added some chopped chives into this dough recipe after the first rise and knock down to make a great herby base for garlic pizza.
1 tsp dried active yeast
1 tsp salt
1 tsp sugar
100 ml warm water
2 tsp olive oil, plus extra for greasing
160 g plain flour triple sifted (I used Lighthouse speciality flour for breads and pizza and it worked a treat)
Put the yeast, salt, sugar and warm water into a medium size bowl and whisk until just combined. Gradually whisk in the olive oil, then leave in a warm place for 10 minutes, or until the mixture starts to bubble.
Add the flour and knead for 15 minutes (between this and the tiramisu you should be getting some pretty toned arms!), or until the dough is smooth and elastic. Rub the inside of a large bowl with olive oil. Roll the dough around in the bowl to coat it with oil, then place in the bowl, cover with a clean cloth and leave in a draught-free place for 1-1.5 hours, or until doubled in size.
Punch down the dough to expel trapped air (at this stage the dough can be covered in plastic wrap and refrigerated overnight or frozen. Bring back to room temperature before continuing.) Knead in the herbs at this stage if you are preparing a herb base*. Place the dough on a baking tray lined with baking paper, cover and leave in a drought free place for 15 minutes or until risen by half again. The dough is now ready to use.
* don’t add herbs in the first knead or it will change the colour of the dough