Pizza Dough
Pizza / Summer / Pietro Barbagallo / Serves: 5

225 gm plain flour
225 gm 00 flour
15 gm malt flour
350 gm lukewarm water
1 tsp caster sugar
1½ tsp dried yeast
½ tsp salt
2 tbsp olive oil


Use a bread maker to mix the dough.
Malted flour is made by drying and blending spent grain remaining after brewing mash.


Australian Gourmet Traveller
May 2011

Combine flours and set aside.

Weigh water and dissolve caster sugar.
Stir through dried yeast and leave until foamy (2-3 minutes).
Add flours, olive oil and salt.

Mix until a rough dough forms, then turn onto a lightly floured surface and knead until smooth and elastic (6-8 minutes).
Place in a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size (1–1½ hours).
Knock back dough, knead lightly, then cover and set aside until doubled in size (45 minutes – 1 hour)