the Sage Test Kitchen

Essential Pan Pizza Dough

Name: Essential Pan Pizza Dough
Cook time: 600 s
Total time: 51000 s
Yield: Makes 1
Ingredients: 250 ml warm water; 2 tbsp milk; 1 tsp Coarse salt; ½ tsp instant dried yeast; 300 g bread flour or strong plain flour; 2 tbsp olive oil

The best thing about pizza dough? It does most of the work itself! A minute mixing a few ingredients and then leave it to work its magic…proofin’ and puffin’ all by its little pizza-self. Press the dough into the pan, turn the dial and its Pizzaioloagogo!

the Smart Oven™ Pizzaiolo

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14 hrs 10 mins total time

10 mins active time

Easy

Makes 1

Ingredients

Measurements:

250 ml warm water
2 tbsp milk
1 tsp Coarse salt
½ tsp instant dried yeast
300 g bread flour or strong plain flour
2 tbsp olive oil

Instructions

1
Place the water, milk, salt and yeast in a medium bowl. Add the flour and mix well to combine.
2
Cover the bowl with plastic wrap and allow to proof at room temperature for 12 to 24 hours.
3
Pour the olive oil into the pizza pan and spread to evenly coat the base. Transfer the dough to the pan and turn to coat evenly in the oil. Press the dough to flatten. Cover with oiled plastic wrap and stand, at room temperature for 2 hours, or until the dough has softened and spread towards the edge of the pan.
4
Before topping, use your fingertips to press the dough all the way to the edge of the pan, popping any large bubbles that appear and keeping the thickness even.

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