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Ingredients
- 1 kg plain flour
- 20 g salt
- 20 g sugar
- 20 g instant dry yeast
- 600 ml warm water (+ extra)
- 100 ml oil (canola or olive)
Method
- Mix flour and salt in a very large bowl.
- Add sugar and salt to warm water in a separate bowl. (Leave to grow a head, about 15 minutes.).
- Make a well in flour mixture. Pour in oil then yeast water.
- Mix gently by hand until combined. Should be a sticky texture. Slowly add extra warm water by the spoonful if not sticky.
- Leave dough to rise, about 40 minutes in a warm place until it has doubled in size.
- Punch mixture to reduce size and turn dough over. Leave to rise again, about 40 minutes or until dough has doubled in size.
- Pour dough onto chopping board, gently knead to combine, then divide into 3 equal portions (about 450g each.).
- Dough can be rolled out for pizza using extra flour to prevent sticking or frozen in portion sizes for later.
- NOTE: Dough freezes well however it changes flavor and takes on a slight sour dough taste. My family actually prefers the taste of frozen dough over freshly made however both are delicious.
