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- 400 g plain flour
- 250 ml of lukewarm water
- 7 g dry yeast
- 1 teaspoon salt
- 1 teaspoon of sugar
In the mixer bowl, add ½ the flour, water, yeast and sugar.
Mix in medium with the paddle attachment for 6-7 minutes until a thick consistency of dough forms.
Remove mixing bowl and seal with adhesive wrap, let stand until batter is 2-3 times larger. This can take 30 minutes or more.
Once the mixture has risen, add the remaining flour and salt.
Mix at low temperature with the dough hook attachment for another 6-7 minutes.
Remove mixing bowl and seal with adhesive wrap, let stand until dough has doubled in size, approximately 30 minutes.
Preheat the oven to 220-250C.
Remove half of the dough, place it on a floured board and press flat.
Push and roll out the dough and place it on a pizza plate. Continue pushing and stretching until the pizza plate is covered.
Add favorite ingredients and bake for several minutes until ready. Check frequently while cooking. A little undercooked is better than overcooked.
Makes 2 large pizzas. Some important points are the use of high protein flour, which is easily obtained in the supermarket, do not be tempted to use flour that rises automatically. Is not the same. Preheat the oven and flatten the dough by hand and then stretch, pull and push as you go. Don't use a roller! You have gone to a lot of trouble to introduce air into your dough and a rolling pin, if used too much, will blow air out of the dough. Use high protein flour.
dough mixmaster pizza