AuthorJiannie YeoCategoryOthersDifficultyIntermediateAdd yeast and sugar into warm water. Put aside until bubble forms or about 10 mins.
Mix flour,salt and yeast solution together. Knead with oil.
Put in greased bowl, cover, refrigerate for 90 mins.
Alternative:
When we made this, we covered the dough with cloth and left the bowl on the counter top for about 1 hr. After 1 hr we covered it with cling wrap and refrigerate overnight before stretching it on the pan.
Remove from the fridge and punch down dough to release air.
Roll or stretch on pan or on baking sheet. Do a lot of stretching by hand to make it the right thickness.
Bake at 200°C for 15 mins.
Ingredients
Directions
Add yeast and sugar into warm water. Put aside until bubble forms or about 10 mins.
Mix flour,salt and yeast solution together. Knead with oil.
Put in greased bowl, cover, refrigerate for 90 mins.
Alternative:
When we made this, we covered the dough with cloth and left the bowl on the counter top for about 1 hr. After 1 hr we covered it with cling wrap and refrigerate overnight before stretching it on the pan.
Remove from the fridge and punch down dough to release air.
Roll or stretch on pan or on baking sheet. Do a lot of stretching by hand to make it the right thickness.
Bake at 200°C for 15 mins.
Kaniki’s pizza dough
-3 cups of bread flour(king arthur’s brand)
– 380 grams
– 2 1/4 tspn of Dry Yeast
– 9grams
-4 1/2 tspn of sugar
-18 grams
-1 tspn of Salt
– 6 grams
wet ingredients
-1cup 1/3 of water
– 350 ml
-1-1 1/2 tspn extra virgin olive oil
– 10-15 ml
This is the recipe Trip uses
This recipe makes 2 large pizza crusts
https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/
1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
2 and 1/4 teaspoons Red Star Platinum instant yeast (1 standard packet)*
1 Tablespoon (13g) granulated sugar
2 Tablespoons (30ml) olive oil
3/4 teaspoon salt
3 and 1/2 cups (438g) all-purpose flour (spoon & leveled), plus more for hands and surface
sprinkle of cornmeal for dusting the pan