- 3/4 cup warm water
- 1 tsp yeast (active or instant)
- 1 tbsp sugar
- 2 cups Gideon Milling Cake Wheat Flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp olive oil
- 1 tbsp vegetable oil
Dissolve the yeast and sugar in the warm water. Allow the yeast water to sit for about 5 minutes, or until a thick layer of foam develops on top.
While you’re waiting for the yeast, add 1 cup of the flour and the salt to a large bowl, then stir well to combine.
Add the olive oil to the yeast water, then pour the mixture into the bowl with the flour and salt. Begin adding more flour to the bowl, 1/4 to 1/2 cup at a time, until it forms a ball of dough that can no longer be stirred with a spoon.
Turn the dough out onto a lightly floured work surface, then knead for about 5 minutes, adding a little flour as you go to keep it from sticking.
At this point you have three options: use the dough today (one hour after kneading), use it tomorrow (allowing it to rise in the refrigerator overnight) or within a month (freezing the dough).
Our top tip: blind bake your pizza base for 5 minutes at 180°C, remove from oven and add your toppings, bake until cheese is melted and base is golden (roughly 10 minutes).
- To freeze the dough for future use: Form the kneaded dough into a ball, coat it with oil, wrap tightly in plastic wrap, then place in a freezer bag and transfer to the freezer. When you are ready to use the dough, simply place it on the counter for one hour before use. The dough should be at room temperature before stretching, topping, and baking.
Image and recipe (adapted) by Beth – Budget Bytes.