the Sage Test Kitchen

Essential Thin and Crispy Pizza Dough

Name: Essential Thin and Crispy Pizza Dough
Cook time: 900 s
Total time: 9900 s
Yield: Makes 4
Ingredients: 300 g bread flour or strong plain flour - plus extra for dusting; 60 g semolina - plus extra to sprinkle; 2 tsp Coarse salt; 1 tsp instant dried yeast; 200 ml warm water; 1½ tbsp extra-virgin olive oil

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!

the Smart Oven™ Pizzaiolo

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2 hrs 45 mins total time

15 mins active time

Easy

Makes 4

Ingredients

Measurements:

300 g bread flour or strong plain flour
plus extra for dusting
60 g semolina
plus extra to sprinkle
2 tsp Coarse salt
1 tsp instant dried yeast
200 ml warm water
1½ tbsp extra-virgin olive oil

Instructions

1
Place 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.
2
Cover 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.
3
Turn 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.
4
Sprinkle 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.