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RELISH TIPS - TOP PRODUCTS
Epicurean Pizza Peel
 Emile Henry Pizza Stone
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Ingredients...
- 2/3 cup milk (150 g)
- ¼ cup water (50 g)
- 2½ cups all-purpose flour or 00 flour
- 1 package (8 g/2 1/4 tsp) quick rise dry yeast
- 1 tsp kosher salt (5 mL)
- 1 tsp granulated sugar (5 mL)
- 2 tbsp olive oil (30 g)
Preparation...
- To begin, ensure the milk and water is at room temperature. Do not use cold ingredients as it will not activate the yeast for your dough to rise.
- Combine dry ingredients (flour,dry yeast, salt and sugar) and then add milk, water and all of the oil. This often works best in a bowl until you get to a kneadable consistency – then transfer to a flour-covered counter top.
- Knead the dough on the counter for approx. 10 minutes until you achieve a smooth elastic and even consistency.
- Put the dough back into the bowl and place in a warm dry place for it to rise. Cover with a tea towel and leave to rest for about 30 minutes or until it had doubled in size. This is the first rise.
- Remove the dough from the bowl and divide the dough into 2 sections. Re-shape each ball of dough into a round ball. Place again on a tray, sprinkle with flour and cover with a tea towel. Leave the balls for approximately another 20 minutes to rise to double in size.
Watch Video "How To Make Pizza Dough"
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