Recipes

Pizza

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Type ‘00’ Special White Flour 3⅛ cups
8 g Salt 1¾ tsp
5 g Laucke Bakers Yeast 1½ tsp
5 g Laucke Wallaby Bread Improver 1½ tsp
350 g Water 1⅖ cups

Method

  1. Combine all ingredients in a bowl and mix to form a dough.

  2. Knead on a lightly floured surface for at least 6 minutes by hand, or 4 minutes with a dough mixer, until the dough is smooth and elastic.

  3. Cover the dough with a bowl and allow to rest for approximately 10 minutes.

  4. Take the dough piece or pieces and form a round ball by tucking from the sides into the centre forming a nice smooth outer skin. The dough from 500 g of flour is enough to make one extra large, or three small pizza bases.

  5. Lightly dust the dough with more flour and cover with plastic to prevent ‘skinning’, and allow to rest for 20 minutes.

  6. Roll the dough out on a floured surface to a thickness of between 3 – 5 mm according to preference and using a fork or other spiky device thoroughly prick the base right through, all over.

  7. Place the dough on an oiled pizza pan or lightly dusted peel (for transfer to a hearth or pizza stone) and add your favourite toppings.

  8. Allow the topped pizza to sit for at least 15 minutes prior to baking. More time will produce more volume and texture to your base.

  9. Bake in a hot oven until crisp and golden (240°C Conventional or 220°C Fan Forced).

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