Pizza Dough Yeast

700 Grams

(Sufficient for 2 x 20 cm rounds)

Ingredients

• Flour 400 g
• Yeast 25 g
• Water 250 ml
• Olive oil 20 ml
• Salt pinch

Preparation

1. Sieve together the flour and salt.
2. Heat the water to 25°C.
3. Dissolve the yeast in the water.
4. Make a bay in the flour add the yeast mixture and olive oil and mix to smooth pliable dough.
5. Oil a polythene bag, place the dough in the bag and leave it to rest for one hour.
6. Remove the dough from the bag and knead it for 5 minutes when it will be ready for use.

Pizza Dough Scone

700 Grams

(Sufficient for 2 x 20 cm rounds)

Ingredients

• Flour 400 g
• Baking powder 15 g
• Margarine 150 g
• Water 150 ml
• Salt pinch

Preparation

1. Sieve together the flour, baking powder and salt.
2. Rub in the margarine to a sandy texture.
3. Make a bay and add the water.
4. Mix to a firm paste when it will be ready for use.

Note: This dough does not achieve the traditional texture or flavour associated with the traditional Italian yeast dough but is much quicker to produce.