How To make Pizza Dough In South Africa

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.