Ingredients
Method
- Dissolve yeast and yeast bread improver in a little lukewarm water, then stir into remaining water. Set aside for 5 minutes for yeast to activate.
- Mix flour and salt in a large mixing bowl. Add in yeast mixture and oil. Using a wooden spoon, mix the ingredients together. Once it gets too difficult to stir with a spoon, knead the dough by hand for about 10 minutes, or until smooth and elastic. If the dough is too sticky, add 1-2tablespoons of extra flour.
- Make a ball with the dough in the bowl, cover tightly with plastic wrap. Set aside to rise in a warm place for 2 to 4 hours. The pizza dough should at least double in size.
- Generously sprinkle a clean work surface with semolina flour. Roll out pizza dough into a circle or rectangle. Transfer onto a lined baking sheet.
- Add desired pizza toppings, and bake at 200C/395F for 15-20 minutes, or until crust is golden brown. Serve immediately.
Notes
PRO TIPS
Temperature of water – It is important that the water you use to dissolve the yeast in is lukewarm. The temperature of lukewarm water typically ranges from 98 to 105 F, or 37 to 41 C. You will be able to tell if water is at a temperature where you it feels slightly warm, where you can comfortably wash your hands in. If the water is too hot, it will ‘kill’ the yeast. If the water is too cold, it will not be able to activate the yeast.
Making ahead – If making pizza dough ahead of time, instead of letting the dough rise in a warm place, leave it in the refrigerator overnight. You can either leave the dough in the bowl, or transfer it into a large container.
Kid friendly – making pizza at home is a great activity to involve your kids! They can lend a hand in mixing the ingredients together, kneading, and shaping the dough. If you are making homemade pizzas with your kids, you can even divide your homemade pizza dough and make mini pizzas. Chances are that your kids will love to add their favourite toppings onto their very own mini pizza.
Semolina flour – The addition of semolina flour on the base of the pizza dough will give it the texture like those from pizza shops. If you don’t have or do not want to buy semolina flour, simply use all-purpose flour or bread flour to dust your work surface in Step 3.
Reheating leftovers – My favourite way to reheat any pizza leftovers is to place it in a covered skillet over medium-high heat. This will allow the crust and base to crisp again, while reheating the toppings on the top. Another way to heat up pizza leftovers is to place them on a lined baking tray and bake in the oven at 200C/395F for about 10 minutes, or until fully reheated. If you are short on time, there is always the microwave as a last resort. However, you will lose the delicious crisp of the base and crust.
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