Recipe: Pizza modo mio - world champion pizza dough
Basic dough from Pizza modo mio by John Lanzafame [©Murdoch Books]
This pizza dough recipe forms the base for the wonderful creations from Sydney's own world pizza champion, John Lanzafame.
Ingredients: Makes 170 g (6 oz) dough (enough for one 30 cm/12 inch pizza)
1 teaspoon dried yeast
1 teaspoon salt
100 ml (31/2 fl oz) warm water
2 teaspoons olive oil, plus extra, for greasing
160 g (51/2 oz) plain (all-purpose) flour, sifted
Put the yeast, salt and warm water in a small bowl and whisk until just combined. Gradually whisk in the olive oil, then leave in a warm place for 10 minutes, or until the mixture starts to bubble.
Add the flour and knead for 15 minutes, or until the dough is smooth and elastic. Rub the inside of a large bowl with olive oil. Roll the dough around in the bowl to coat it with oil, then place in the bowl, cover with a clean cloth and leave in a draught-free spot for 1–1.5 hours, or until doubled in size.
Punch down the dough to expel trapped air. (At this stage, the dough can be covered in plastic wrap and refrigerated overnight or frozen. Bring back to room temperature before continuing.)
Place the dough on a baking tray lined with baking paper, cover and leave in a draught-free spot for 15 minutes, or until risen by half again.
The dough is now ready to use.
[Ed: you can make this recipe in a bread-making machine with a dough setting, and you get better results - a thinner, crisper crust - if you use pizza flour or half and half pizza:standard plain flour.]
Recipes and images from Pizza modo mio by John Lanzafame, published by Murdoch Books
The Pizza modo mio (sc, Murdoch Books 2008) and baking stone pack is available exclusively from Australia Post outlets, RRP A$34.95 - read the review here ».
We also reviewed the earlier edition of Pizza modo mio »
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