Pizza dough
Making your own pizza dough means being in charge of the ingredients — and it’s satisfying too. You may remember the French advert « c’est moi qui l’ai fait » (« I’m the one who made it »). Well, you might also remember the spoof, « c’est moi qui ne l’ai pas fait » (« I’m the one who didn’t ») ^^.
If you have a bread machine, now’s the time to get it out, as it’s ideal for pizza dough: it kneads the dough, you then let it rise in the pan and roll it out on a floured surface. While I no longer use it for bread, for pizzas I bring it out now and then.
With this quantity, I make two pizzas. You can freeze one if you have too much. You’ll bring it out another weekend.
Preparation
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Step 1
With a bread machine: put into the pan the water, the oil, half the sifted flour, the salt, the sugar, the other half of the flour and the packet of yeast.
Choose the « pizza dough » programme and let it rise for an hour or two.
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Step 2
Without a bread machine but with a stand mixer that has a dough hook, put the ingredients in the bowl the same way and run it on low speed for 10 minutes.
If you have neither the machine nor the mixer, then you’ll have to knead the dough with your own two hands… and to spur you on, take a look at the ingredient list on supermarket doughs, and the money you’ll save…
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Step 3
Cover the bowl with a cloth and let it rise for an hour or two depending on the room temperature (the dough should have doubled in volume).
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Step 4
Turn the dough out onto a floured surface.
All that’s left is to roll it out according to what you want to make.
Recipe photos
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