This recipe uses Jack Berry™ Wheat Flour 500 FINE, from the Baker’s Choice range. This flour is high quality flour which is finely milled and is a great choice for pizza bases. This recipe will make 2 large pizzas or 4 medium pizzas. The dough can also be frozen to use later.
450g Jack Berry™ Wheat Flour 500 FINE
1 tbsp olive oil
250ml warm water
1 x level tsp salt
1 x level tsp granulated sugar
1 x level tsp dried yeast
Place all the ingredients in a large bowl and mix together. Then knead the dough by hand or using a mixer with hooks for yeast dough for a minimum of 10-15 minutes until it forms a compact ball. Long kneading is important in this recipe.
Leave the dough ball in a bowl covered with a damp cloth for 60 minutes in a warm place. This could be a preheated oven on the lowest temperature setting which is then turn off the oven when the dough is placed inside. After an hour, the dough should double in size.
After this time, remove the dough and place it onto a lightly floured countertop and knead for a few minutes. The dough is then ready for rolling or stretching for pizza. After shaping the dough, leave it to rise again for a maximum of 30 minutes on the tray that you will then bake it in the oven on.
Then preheat the oven to 220°C, Fan 200°C, 400°F, Gas Mark 6 and layout the toppings of your choice – tomato sauce/passata, mozzarella cheese, vegetables, meats etc.
When the toppings have been arranged on the pizza base, put the finished pizza in the oven, on the middle shelf and bake of 10 -12 mins for thin dough and 12 – 15 mins for thick dough.