Thin, crisp dough with a bubbly, slightly chewy crust; stretchy, molten cheese; and a rich tomato sauce... nothing beats a top-notch pizza. Making your own pizza dough isn't perhaps the quickest recipe in the world (it needs time to do its thing) but it's definitely worth making if you want that perfect, light-as-a-feather crust. The beauty of this recipe is that you can make absolutely perfect pizzas without needing a sourdough starter or bread oven – a hot frying pan and grill will do just as well.
STEPS TO SUCESS...
THE POOLISH
A poolish is effectively a starter, as used when making sourdough, but using baker’s yeast. Using a poolish instead of adding dried yeast straight into the dough means there’s less yeast in the recipe overall, so the dough will take longer to rise (which makes it stronger, more elastic and better at retaining water). This long rising time makes for a light and bubbly dough, which will guarantee big, irregular blisters in the crust and just the right amount of chew. The long prove also gives the yeast more time to break down the flour, making for a golden, caramelised crust.
MIXING AT THE START
It's important to really work the dough once the salt has been incorporated. The dough hook (or your hand) breaks the gluten bonds and realigns them into long chains, which allows the dough to rise and become bubbly.
STRETCHING AND FOLDING
Holding a corner of the dough, stretching it up and folding it over on itself builds strength, tension and elasticity. It also stops too many large air bubbles from forming.
POLENTA/FLOUR MIX
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce