the Sage Test Kitchen
Essential Thin and Crispy Pizza Dough
Kirrily’s love of Italian cuisine and pizza expertise delivers an authentic dough that transforms into the perfect thin n’ crispy base. After the Pizzaiolo’s embrace, your pizza will emerge with a sassy charred bottom and a cheeky crisp crunch. Go the dough!
2 hrs 45 mins total time
15 mins active time
Easy
Makes 4
Ingredients
Measurements:
300 g bread flour or strong plain flourplus extra for dusting
60 g semolinaplus extra to sprinkle
2 tsp Coarse salt
1 tsp instant dried yeast
200 ml warm water
1½ tbsp extra-virgin olive oil
Instructions
- 1Place the flour, semolina, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and oil and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
- 2Cover the bowl with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.Tip: If you have a Sage oven with a proof function; set to 30°C and proof for 1 hour.
- 3Turn the dough out onto a lightly floured bench top and divide into 4 even pieces, approximately 140g each. Shape each piece into a smooth ball.
- 4Sprinkle a board, proofing box or deep sided container with semolina. Add the dough balls, leaving 10cm between them. Cover with plastic wrap and proof in a warm, draft-free place for 30 minutes. Tip: Alternatively you can refrigerate for at least 6 hours or up to 5 days. Remove from the fridge 1 hour before cooking to bring the dough to room temperature.
