Makes 4 large pizzas
This recipe was given to me by my photographer, Nick Tresidder’s son Joseph and it never fails! They have a family tradition of pizza Sundays and now we do too. It’s a great way to get interactive with the family or if the kids are older it means they are on dinner duty – perfect!
You can portion any extra dough into Ziploc bags for freezing. When needed, it’s best to let dough thaw naturally.
- 1 sachet (8g) instant dry yeast
- 2 tsp brown sugar
- ½ tsp sea salt
- 350ml lukewarm water
- 500g plain flour, plus extra for dusting
- In a glass or stainless steel bowl, combine the yeast, sugar and salt and mix well, then add the water and set aside for 10 minutes until the mixture is frothy and bubbling.
- Place flour in a large bowl and make a well in the centre, add a quarter of the yeast liquid at a time, mixing with your fingers until the mixture is sticky and clumps together. Transfer to a lightly-floured surface and knead the dough with your hands for 5-8 minutes or until the dough is smooth and pliable (you may need to add a little extra flour or water).
- Place the dough back into a clean, lightly oiled bowl. Cover with a damp tea towel and set aside in a warm place for 1 hour or until doubled in size. Remove the tea towel and knock back or punch the dough a few times to release the air, then let rise again for 30 minutes before using.
For tips on how to use this recipe try making these tasty mini pizzettas.