Gourmet Pizza Dough Recipe | Stay at Home Mum

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Gourmet pizza dough is really easy to make at home and you can freeze it uncooked so that you always have it on hand! Today we have three different types...

Gourmet pizza dough is really easy to make at home and you can freeze it uncooked so that you always have it on hand!

Today we have three different types of pizza dough recipes: a traditional gourmet pizza dough recipe, a yeast free version, and a spelt flour recipe.

Traditional Pizza Dough

Ingredients

3 teaspoons yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
250ml warm water
425 grams plain flour

Method

Add salt, yeast , olive oil, sugar and water to large bowl, stir until combined Fold through flour until just combined.

Knead for 6-10 minutes or until a smooth ball forms. Place dough in a lightly oiled bowl, cover with cling wrap and set aside in a warm place until dough has doubled in size.

Turn dough out on floured surface and punch the dough to remove excess air and lightly knead.

Divide the dough into 4 x 170 grams balls and set aside until required. Makes enough for four 30cm (12 inch) pizzas.

Cook at 180 degrees for 8 – 10 minutes.

Topping suggestions: Caramelised Onion, Ham & Pineapple, Pepperoni, Three Cheeses, Vegetarian, Meat Lovers

Yeast Free Pizza Dough

Ingredients

1 cup self raising flour (I use another half cup)
1 cup of natural or greek yoghurt
Flour – For dusting

Method

Mix together and knead until smooth. Roll out and use as required.

Cook at 180 degrees for 8 – 10 minutes.

Spelt Flour Pizza Dough

Spelt is an old fashioned grain with loads of nutrients in it.

It is very good for you and is available from most health food shops or the health food section of your supermarket.

Ingredients

1 cup spelt flour
2 cups plain flour
3 teaspoons yeast
1 teaspoon brown sugar
1 cup warm water
1 teaspoon salt
2 teaspoons honey (optional)

Method

Add the yeast and sugar to the cup of warm water and let is sit for 10 minutes to activate the yeast.Fold in the flours and salt and knead the mixture for 10 minutes or until it becomes elastic.Allow to rise in a warm place for two hours. Punch it down and knead again for a few minutes. Roll out and use as normal.

Recipe Hints and Tips:

All the above pizza doughs can be frozen. Wrap in a ball and double wrap in plastic wrap. Freeze for up to two months. Defrost in the fridge overnight before rolling out and using as usual.

Jody

Publish Date: 02.08.2011 | Time: 8:29 am