Pizza Dough
Source & History
This came from an old recipe book, in the days when I was more ambitious & organised (and on a more restricted budget). Today I usually use bought pizza bases for my 'home-made' pizza. This recipe makes a nice dough and is worth the time it takes.
Note
- It's my belief that a pizza should be constructed in the following way: spread on the sauce [tomato paste, herbs & water mixed to the consistency you prefer], then add toppings, then top with grated mozzarella cheese. You can finish off with a sprinkling of parmesan cheese if you want to.
- Author
- Aileen Sorohan
Ingredients
- 2 cups flour plain
- 1 tsp salt
- 3 tbsp margarine
- 4 tbsp water lukewarm
- 4 tbsp milk lukewarm
- 1 packet dried yeast 2 1/4 tsp
- 1 tsp white sugar
Instructions
- Sift flour and salt into a bowl.
- Rub the margarine into the flour.
- Dissolve the sugar in the water and sprinkle the yeast on top. Leave for 5min in a warm spot until mixture begins to bubble then add the milk.
- Add the yeast mixture to the flour and beat thoroughly. Put into a greased bowl. Cover with a cloth and leave to rise in a warm place until double its bulk: about 40min.
- Turn out the dough and knead a little on a floured board. Use a rolling pin to roll into shape to fit pan.
- Make the pizzas and cook in a hot oven for 15-20min or until brown & bubbling.
