Below is How To make Pizza Dough In South Africa
Ingredients
Dough
5ml teaspoon sugar
1 packet instant dry yeast
10ml teaspoons of salt
353ml cup of warm water
705ml cups of cake flour
Pizza topping
200g cheese
1 handful of basil
2 medium sliced tomatoes
200g bacon bits
100g tomato-based pasta sauce
2 medium sliced avocados
Method of making a Pizza Dough In South Africa
Combine dry ingredients and open a hole in the center
In small measures, add water in the center and combine, making a dough
Knead the dough with the back of your hand until it you have a round firm ball
If your dough is too wet, keep adding flour, a tablespoon at a time (do the same with water if it is too dry)
Take the dough out and divide into two equal portions and roll out on a floured surface, roll until your dough is about 1 – 1 ½ cm high
Your dough does not need to rest, you can work with it instantly
Preheat your oven, set on 270⁰, put in the oven pan for at least 10 mins
Put the dough in the hot oven pan
Smear the pasta sauce on the dough
Top with the tomatoes, bacon, and cheese and put in an oven
Bake for 10 mins, take your pizza out and garnish with the basil and avocado.
What is basic pizza dough made of?
All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here’s the breakdown of what I use in my homemade pizza crust recipe.
The full printable recipe is below. Yeast: I use Red Star Platinum yeast.
How long can pizza dough sit out before cooking?
Generally, at room temperature, it remains 2 to 4 hours.
However, it slightly deflates if left for 12 hours at room temperature.
Is it necessary to bring pizza dough to room temperature before using it? Before using, it needs to keep the dough at room temperature before 30 minutes for warming.
Can you let pizza dough rise too long?
Though a long and slow rise is beneficial for flavor and texture, you can run into issues if you allow your pizza dough to rest for too long.
When the dough is over-proofed, the gluten over-relaxes and the internal structure of the dough is compromised, resulting in a collapsed final product.