Pizza Dough

PROCEDURE

1. Activate the yeast (Optional) .
   If using dry yeast, you need to activate the yeast. I usually always activate the yeast because it ensures the yeast is alive and prevents the unrisen dough surprises. Sprinkle the yeast and the sugar onto the warm water, ensure the water is in a bowl big enough to allow room for the bubbling action. Stir and let the yeast activate for around 5 – 10 mins. It should be foamy and bubbly once fully activated.
   
   

   

   
2. Add all the dry ingredients (salt, sugar and yeast – sugar and yeast if you did not activate the yeast) to a mixing bowl and mix with a wooden spoon.
   
   

   
3. Add in the oil and the water (yeast mixture if you activated the yeast) and mix to incorporate after each addition. Mix with your hand or wooden spoon until it forms a sort of shaggy dough.
   
   

   

   

   

   Ps: You can use a stand mixer instead, it will be faster. Just add the oil and the dry ingredients to the bowl of the standing mixer and mix to incorporate. Then add the water or activated yeast mixture and mix on low until it starts forming dough. Once it forms a sort of dough you can knead it by  with the mixer on medium speed for around 5 minutes until the dough starts pulling away from the bowl, or continue to the next step.

   

   

   

   
4. Dump the shaggy dough onto a floured work surface and knead for around 10 minutes until you get a smooth dough.
   

   

   

   
5. Lightly oil a bowl and toss the dough to coat with the oil. This prevents the formation of a dry crust on the dough.
   
   

   
6. Cover the bowl tightly with plastic wrap and/or a kitchen towel and place in an warm place that is free from drafts to proof until doubled in size. It will take around 1 – 2 hrs to double in size depending on the temperature.