You need a pizza dough recipe in your repertoire. This dough is healthy(ish), versatile and easy to make.
175 g plain flour, plus extra for dusting
175 g wholemeal flour
1 tsp salt
1 tsp fast-action yeast
250 ml tepid water
1 tbsp olive oil + 1 tbsp for greasing bowl
I use a standing mixer to knead this dough, so I will first give instructions for that. Instructions for mixing and kneading by hand follow below.
– Put the two types of flour in the bowl of your standing mixer and, using the flat paddle attachment, mix them well.
– Add yeast and salt and mix again.
– Keep the machine running and, still using the flat paddle attachment, add the oil and then the water, pouring it in slowly. I find a wettish dough that you can *just* handle gives the best result, but you may not want to add all of the water. Go by eye and remember that you can always add more water later.
– Stop the mixer when your dough is a shaggy mess and attach the dough hook to the machine. Let the machine knead the dough for about 8 minutes, or until elastic and smooth.
– Instructions for kneading by hand: mix flours, yeast and salt in a large bowl and make a well in the centre. Pour oil and water in the well and, using your hand or a wooden/silicone spoon, gradually work in the flour, taking it from the sides of the well until you have a shaggy dough. Transfer dough to work surface (I use a silicone baking mat) dusted with flour and knead the dough until elastic and smooth (about 10 minutes).
– Lightly dust your work surface (I use a silicone baking mat) with flour. On this surface, divide the dough into 2 balls, or more smaller ones, depending on how many (mini) pizzas you want to make.
– Pour the remaining tbsp of oil into a bowl and roll the dough balls in the oil so they are covered with a thin layer of oil on all sides.
– Cover the bowl with cling film or a wet towel (I use a plastic, reusable shower cap) and let stand for 45 minute to 1 hour.
– Voilà, your dough is ready to roll out and use.