the Sage Test Kitchen

Essential Pizza Dough

Name: Essential Pizza Dough
Cook time: 900 s
Total time: 8100 s
Yield: Makes 2 pizzas
Ingredients: 300 g bread flour or strong plain flour; 2 tsp instant dried yeast; 2 tsp caster sugar; 1½ tsp Coarse salt; 200 ml cold water; 2 tbsp olive oil - plus extra to grease; Semolina - to sprinkle

The processor does all the heavy kneading, so all that’s needed is a warm, cozy spot for some snooze n’ prove. Stretch it like a pro then add your favourite toppings. It’s great when the Essentials are easy.

2 hrs 15 mins total time

15 mins active time

Easy

Makes 2 pizzas

Ingredients

Measurements:

300 g bread flour or strong plain flour
2 tsp instant dried yeast
2 tsp caster sugar
1½ tsp Coarse salt
200 ml cold water
2 tbsp olive oil
plus extra to grease
Semolina
to sprinkle

Instructions

1Assemble the processor with the grey spindle and blue dough blade in the bowl. Add the flour, yeast, sugar and salt. With the processor on, slowly add the water and oil through the feed chute and process for 1 minute, or until the dough is elastic.
Tip: For best results don't overprocess the dough.
2Transfer the dough to an oiled bowl. Stretch the edge over to the centre to form a ball and turn to coat in the oil. Cover with plastic wrap. Allow to prove in a warm place for 1 hour, or until doubled in size.
3Turn the dough onto the bench top and divide into 2 equal portions, roll each portion into a ball. Lightly sprinkle a tray with semolina and place the balls on the tray, leaving space between them to rise. Cover with plastic wrap and prove in a warm place for 1 hour, or in the refrigerator overnight.
Tip: If refrigerating overnight, allow the dough to come to room temperature, for about 1 hour before using.
4When ready to use, stretch the dough into a 26cm round. Margherita, pepperoni or capriccioso? Anchovies, garlic, olives or chilli? While you may debate on toppings, don’t forget the other talents of this Essential Pizza Dough! Top with the good stuff then roll up for Stromboli or fold in half for calzone. Knead garlic and herbs into the dough then plait away for garlic knots…or just bake naked with a slick of olive oil for simple delicious flatbread.

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