MULTI PURPOSE DOUGH
Flat breads, pizza bases or focaccia
18gm fresh yeast (8gm active dried)
1/4 c caster sugar
2 1/4 c warm water (NOT HOT)
4.5 c high grade flour
1/4 c olive oil
1 tbsp flakey salt
In a mixing bowl combine all the ingredients.
Either use your hand and mix for 15 minutes
Use the paddle attachment on your stand mixer and mix for 10 minutes.
The mixture will look a little messy but that’s fine, do not overmix.
If you are using dried yeast combine the yeast, sugar and water in the mixing bowl and leave for ten minutes before adding the rest.
Cover bowl with glad wrap and leave somewhere cosy and warm until doubled in size.
Preheat oven to 240 degrees. Put your baking tray in the oven.
Gently pour dough onto a lightly floured surface. Cut into three pieces.
Carefully transfer each dough piece onto its own piece of baking paper. Pour over a little beaten egg and press your fingers into the dough ensuring the whole dough is coated nicely. Drizzle over a super healthy amount of olive oil.
Sprinkle with salt and whatever else you want. Sesame seeds, chilli flakes, herbs. Leave to rest for 20 minutes.
Quickly pull the oven tray out of the oven and slide one of the baking paper pieces onto the tray and pop it back in the oven. Fan bake for 6-7 minutes.
Remove from oven and replace with next piece of baking paper. Repeat.
When the bread is cool enough to handle move to a wire rack. Unless you eat it when its fresh out because its bloody delicious.
For focaccia / pour the whole dough onto an oiled tray and cover with olive oil. Make indentations and cover with salt. Rest for 20 before baking.
For pizza / cut into dough balls roughly 200 gm in weight. Shape into balls. Rest for 20 minutes then press into circles. Cover with pizza toppings.
The best pizza sauce is just a tin of tomatoes pushed through a strainer. Put it straight on the pizza and add the rest.