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Pizza dough


  • 2 level tsp dried yeast

  • 1 tsp sugar

  • 12oz strong white bread flour

  • 3 tablespoons olive oil

  • salt

  • 8floz (225ml) tepid water


  1. preheat oven to 240C, 475F, Gas 9

  2. Add the yeast and sugar to the tepid water, stir well and leave to go frothy - about 10 minutes

  3. Sieve the flour and salt into a large bowl, add yeast mixture and olive oil. Mix until it forms a firm dough.

  4. Knead on a lightly floured surface for five minutes until smooth and elastic. [I did this in my bowl, but it is very big]

  5. Put into lightly oiled bowl and leave in a warm place until doubled in size.

  6. Knock back, divide into 2 or 3 portions, roll into circles and bake for 15-20 mins until golden.


Instead of baking, I cook on the dry top of the Rayburn - you could use a girdle or a frying pan as well.

I then freeze the bases cooked; when taken from the oven, put on the toppings without defrosting and put in oven until ready, or you can let them thaw out.
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