Name Deep pan pizza dough

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Deep-pan-pizza-doughIngredients:
* 155 g (5 oz / 1 1/4 cups) strong white flour
* 155 g (5 oz / 1 1/4 cups) plain flour
* 1 heaped teaspoon salt
* 15 g (1/2 oz / 3 teaspoons) fresh (compressed) yeast; or 1 teaspoon dried active yeast and I teaspoon sugar; or 1 teaspoon easy blend yeast
* 185 ml (6 fl oz / 3/4 cup) hand-hot water
* 1 tablespoon olive oil

1. Make dough as for Traditional Pizza Dough. When dough has doubled in size, knock back and knead briefly.
2. Thoroughly oil a 25 cm (10 in) deep pan pizza tin or sandwich tin. Place dough in the centre and press out to edges with the knuckles.
3. Cover with plastic wrap and put in warm place for about 1 1/2 hours, until risen almost to the top of tin. Use as recipe instructs.

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