Tonight the family are coming over for pizza night. There are 14 of us and so I wanted to be ready and organised. I got to work yesterday on the pizza dough and left it in the fridge to proof and ferment overnight. I took it out this morning when I woke up, divided it into 16 portions and left it to proof again until double in size. The recipe below is for 8 medium sized pizza bases weighing about 150g each. If you prefer bigger or smaller bases divide accordingly. I made two batches in my Kenwood chef XL fitted with a dough hook and then joined the batches together by kneading them for 5 minutes on the counter.
If you would like to know more about pizza bases have a look at my earlier posts on Pizza Dough Recipes and Ideas
Pizza bases
Ingredients
- Makes 8 bases
- 750 g Woolworths cake flour or OO if you can get it
- 3 tsp salt
- 3 tsp instant yeast
- 480-525 g water
- Olive oil to coat proofing bowl
Instructions
- Add flour, salt and yeast to a stand mixer bowl750 g Woolworths cake flour, 3 tsp salt, 3 tsp instant yeast
- Whisk together and place bowl in machine locked into position.
- Attached dough hook
- Turn machine on to slow speed and drizzle water into side of bowl whilst mixing. Stop adding water when the dough comes together. Knead for 5 minutes in machine.480-525 g water
- I like to knead for a further 5 minutes by hand on the counter.
- Place dough in a well oiled bowl big enough to allow dough to double in size.Olive oil to coat proofing bowl
- Cover with damp cloth and leave to proof until doubled.
- You can leave dough in fridge overnight at this point.
- When doubled in size divide into 8 portions.
- Roll into 8 dough balls.
- Place on tray dusted in flour. Cover with damp cloth and proof for another 2 hours or until doubled in size. Hand shape pizza bases or roll into desired size.
- I pre cook my bases by dry frying in a big frying pan ahead of time. This gives me time to enjoy myself if I have people around. I freeze what I don’t use for next time