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Deep-pan pizza dough

Recipe from: 10/1/1992 12:00:00 AM
Ingredients 9
Servings 4


  • 30
    fresh yeast
  • 10
    granulated sugar
  • 150
  • 500
    cake flour
  • 5
  • 4
  • 125
    unsalted butter, creamed well
  • your favourite topping
  • mozzarella cheese


1. Cream the yeast and the sugar to a liquid. Warm milk until hand hot, set aside. 2. Sieve flour and salt into a warm basin (to warm, rinse bowl with boiling water and dry). 3. Loosen eggs with a fork, and mix with warm milk, then add liquid yeast. 4. Make a well in the centre of the dry ingredients, pour liquid in centre. Beat well. 5. Leave butter out of fridge to soften; cream very well using a wooden spoon. It must be almost liquid. Using clean hands, work butter into dough. Knead dough until completely mixed and smooth. 6. Place into a lightly greased mixing bowl, cover with plastic wrap or a damp tea towel. Leave in a warm place to rise for an hour or until double in bulk. 7. Knock down dough. (To knock down means to knead lightly on a floured slab, to remove any air.) Divide dough into four, knead and roll out. Shape into circles. Lightly flour four baking sheets and grease four flan rings. Place pizza dough, in flan rings, on a baking sheet and leave to prove while preparing your fillings. (Proving is the final rising, done once the dough has been shaped and at a slightly higher temperature than for rising. It takes about 20 minutes). 8. Brush dough with herb oil, select any one of your favourite toppings, top with thick slices of mozzarella cheese and bake in a preheated oven at 200 ºC for 30 to 40 minutes or until the dough is golden brown.

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