Donals homemade pizza

Pizza Dough

[From The Balymaloe Bread Book page 66]

Makes 6 to 8 pizza bases.

680g Strong white flour

50g butter

1 packet of fast acting yeast

2 level tablespoons salt

15g sugar

4 tablespoons olive oil

350-400ml lukewarm water.

Sieve the flour into a large bowl with the salt and sugar. Rub in the butter. Add the yeast. Add the water and mix to a loose dough.

Allow rest for 5 minutes on a floured surface.

Knead the dough for about 10 minutes until silky smooth and springy. [If you have a food processor with a dough hook all the ingredients can be mixed together with 5 minutes processing you will achieve a similar result.]

Leave the dough relax for about ten minutes then split into 6-8 balls brush lightly with olive oil and chill.

Roll out each ball into a 250mm disc.

[I have found that pre-cooking the base for 5-8 minutes at 240F on a heavy baking tray gives a good result for domestic cookers. Put desired fillings onto the base and place in a 240F oven until cooked usually takes 8-12 minutes]

Be sparing with the toppings for a crispy base.

Topping combination are.

Buffalo Mozzarella, Asparagus,Parma ham.

Buffalo Mozzarella, Spinach, ham and an egg placed in the centre.

Buffalo Mozzarella, Cherry tomatoes, rocket, Parmigiano Reggiano shavings.

(Whole Mozzarella 59c from Aldi over €3.50 from Supervalu)