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
Combine all ingredients in a bowl and mix to form a dough.
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.
Cover the dough with a bowl and allow to rest for approximately 10 minutes.
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.
Lightly dust the dough with more flour and cover with plastic to prevent ‘skinning’, and allow to rest for 20 minutes.
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.
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.
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.
Bake in a hot oven until crisp and golden (240°C Conventional or 220°C Fan Forced).
