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Chris’ Pizza Dough

For 6-8 medium sized pizzas:

  • 800g strong white bread flour
  • 200g fine ground semolina flour / strong white bread flour
  • 1 level tbsp fine sea salt
  • 2 x 7g sachets dried yeast
  • 1 tbsp golden caster sugar
  • 650ml lukewarm water

– Add yeast and sugar to water, mix and leave for a few mins.

– Make a well in the flour and salt (mixed).

– Pour mixture into well and mix well with a fork.

– Knead dough for 10 mins.

– Flour the top of the dough, cover it with clingfilm and let it rest for at least 15 mins. – I left it for 6 hours and it became elastic and impossible to roll out, we think 30-45 mins might be optimum.

– Roll out the dough, add toppings and cook at 250’c until golden and crispy.

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2 Comments

  1. Andrew Thomson

    Can this all be done from the back of a moving Concours? Will the engine heat be enough for a nice crispy base?

    Reply
    • chris

      We’ll have to try it this Friday!!!

      Reply

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