Don Anthony's Pizza Dough

We have tried many different dough recipes and always come back to this one as it's the tastiest and easiest we have created so far!

Method

Step 1

Mix the tepid water and oil in a suitable jug

Step 2

Add the yeast and the sugar and leave for 5 minutes to start the fermentation process

Step 3

Sieve the flour and the semolina flour together into a large mixing bowl together with the salt

Step 4

Make a well in the middle of the flour and slowly pour in the yeasty water mixture

Step 5

Using your hands, bring the mixture together and when all incorporated, tip the contents onto a clean, flour dusted surface and knead the mixture for approx 5 minutes until you have a smooth springy dough

Step 6

Lightly oil a clean large mixing bowl and place the dough in the bowl. Cover with clingfilm and leave in a warm place for at least a couple of hours until the dough has at least doubled in size

Step 7

Remove the dough from the bowl and place on a lightly flour dusted surface and knock back the dough (this just means kneading the dough for around a minute)

Step 8

You can either use the dough straight away or cover with clingfilm and place in the fridge until needed (will stay fresh in a fridge for up to 12 hours but may need knocking back again)

Step 9

When ready to use, divide the dough into 6-8 balls ready for rolling out

Step 10

Roll to around 5mm thickness and top with our tomato sauce and whatever toppings you choose

TIP

Always flour your pizza peel as it helps the pizza slide off the peel and into the oven

Ingredients

800g Strong white bread flour or "00" Tipo flour

200g fine semolina flour

14g fast acting dried yeast

2 tsp fine sea salt

1 tbs golden caster sugar

4 tbs olive oil

600ml tepid warm water