This is only the second time I have ever made pizza dough, and to be honest I only ended up making this because I had bought the wrong type of bread flour.
I have mentioned before German flour is a little tricky to understand as it is categorised by number. I had bought this, type 1050 …
Which, when I got home and checked the type of flour I needed, is best used for crusty rolls and pizza dough due to the high gluten content.
So I figured we best put pizza on the menu for the week!
Ingredients (makes 2 large pizzas- enough for 4 people):
- 300ml lukewarm water
- 1 sachet dried, fast acting yeast
- a pinch of sugar
- 2 tbsp olive oil
- 500g strong white flour – 1050 in Germany
- 2 tsp salt.
In a jug add your yeast and oil to the lukewarm water. Mix and leave this for around 10 minutes until it had frothed up.
Add your flour and dry ingredients to a large bowl, make a well and pour the wet ingredients into the centre.
Mix this well to make a sticky dough – if you need to add a little more water or flour to get a workable consistency do so.
Either knead by hand or in a stand mixer with dough hook attachment for around 5 minutes until your dough is stretchy and glossy
Cover with clingfilm and leave somewhere warm for around an hour or until it has doubled in size.
Tip your dough out onto a floured surface. Cut it into 2 equal parts and roll into new balls.
With your finger tips flatten out the dough, then using your hand gently stretch the dough from the centre.
Add the toppings of your choice!
I turned mine into this delicious meaty monster. Enjoy!
Rachel Bakes 
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