Bialik College Kitchen Garden Program
Ingredients:
Equipment:
½ cup lukewarm water 2 teaspoons instant dry yeast ½ teaspoon sugar 2 teaspoons extra virgin olive oil plus extra for greasing 200g plain flour ½ teaspoon salt 1 tablespoon semolina flour
small bowl fork metric measuring spoons scales electric mixer with dough hook rolling pin pizza tray
Method: 1. Place water, yeast & sugar in a small bowl, mix with a fork and leave for 5-‐10 minutes until the mixture looks frothy. 2. Add 2 teaspoons of oil into the yeast mixture and mix well. 3. Place flour & salt into the bowl of an electric mixer. Add the yeast mixture and mix with a dough hook for at least 8 minutes until the dough looks smooth. 4. Brush the inside of a large bowl with a little extra olive oil, and place the dough inside. 5. Cover with a clean tea towel and place in a warm place until the dough has doubled in size. It will take at least an hour. (This is called proving.) 6. Tip the dough onto the workbench and knead briefly, then shape into a round ball. Return to the bowl, cover and leave for at least another 20 minutes. 7. Scatter some flour on the workbench and roll the dough to form a thin disc about 26cm in diameter. Sprinkle tray with semolina and place base on top. 8. Put topping on the pizza and bake in a very hot oven 230C for 15cm or until crusty and the cheese is bubbling. This makes one 26cm pizza.
I