Thanks to P. Reinhart, I have almost perfected the art of dough making eventhough its a very long process,... and to my dearest friend, Stephanie; who gave me the Kenwood Mixer... I don't have to knead and knead the dough...till my shoulder came off its socket!!
- 4 1/2 cups of high gluten flour (chilled)
- 1 3/4 teaspoon salt
- 1 teaspoon instant yeast
- 1/4 cup olive oil or vegetable oil
- 1 3/4 cups ice cold water
Stir flour, salt and yeast in an electric mixer. Stir in oil and cold water. Put the mixer on low speed, to form a ball. Increase the mixer to medium speed for 5 to 7 minutes or longer. The dough should clear the side of the bowl. Sprinkle with flour if the dough is a little bit wet. The finished dough should be springy, elastic and sticky not tacky. Put it in the fridge, to let it rest preferably overnight... to develop the 'flavour'.
Take the dough out from the fridge, leave it to warm up to room temperature or at least 2 hours before making the pizza. Divide into 6 parts.
... you can either 'throw' the dough like professional Italian pizzaman (or our roti man), or just flattened with your palm. let it rest for 45 minutes before 'oven time'....
Spread the tomato/ pizza sauce and top up with your favourite toppings....
Bake at 250 C for 10 minutes or until the base is crispy or brown and the cheese melted..
Tedious...yes but fun..
Tip: quick base...use Lebanese bread...top up with pizza sauce and topping and bake... just as good!!