Five minute pizza dough

Ordering pizzas aren't an option for us, no delivery guys would come all the way out to where we live - but that's probably a good thing. Our pizza dough recipe is so easy, I make it by lunchtime and it's ready to roll for dinner. It literally takes only five minutes (not including rising) and tastes amazing.

Recipe:

• 500g strong flour (I use 250g strong flour and 250g plain flour if the children are going to roll it as this combo is a bit less stretchy and easier to roll but tastes the same)
• 1 tsp salt
• 10g of dried yeast
• 315ml of warm water
• 1 tablespoon honey

Mix the yeast with the warm water and add the honey. Stir it with a fork until the mix gets frothy.
In a large bowl stir the flour and salt together, then create a well in the centre of these dry ingredients. Slowly pour the liquid ingredients into the well and gather the flour up from outside the well into the well and mix all the ingredients together.

Dump the mix onto a flat surface and begin kneading. Add some flour a little at a time if the mixture is too sticky. Continue kneading the dough until it's smooth (about five mins.) Next form a round shape with the dough, slice a cross in the top of and dust it with flour.

Put the dough back in the bowl and cover it with a tea towel or cling film. Leave it in a warm place for two or three hours until the dough doubles in size.

This recipe makes two large pizzas or four small pizzas. On nights when we get home late from school I roll out one large pizza; I top half with Tristan's favourites (green pesto and mozzarella) and the other half with Gracie's, tomato sauce, mozzarella and various veggies. I then roll out the remaining dough and put it in the freezer for a quick meal at a later date.

Because this recipe makes four small pizzas it's perfect if each child has a friend over - they love kneading the dough, rolling it out then topping it themselves.

EDIT: Thanks Anne for your measurement comment. For American readers try Cooking Conversion Online which converts metric to imperial measures or the reverse. It's fantastic - a super quick way to convert all your favourite recipes - for bread making you can round off measures after converting them.

 

And as it's "watcha wearing Wednesday" here it is. I can't quite reach high enough to get the front view, a little floral top, the softest tank underneath and a cropped cardi on top. Feet, my Christmas present Aussie slippers and unmatched wool socks.

I love these new sheep skin slippers I got for Christmas but because they have soles on them I've run out of the house for the school run, got in my car and down the track before realizing I'd forgotten to change into my shoes. I've done this not once, three times.

I'm playing along today just because it's sunny! However I don't expect Fi or anyone else will be up to joining in, the news in Australia is just too sad for frivolity. I'm sending happy thoughts to you all.

PS - Tomorrow a quick little felt tutorial, I'm joining the Meet-Me-At Mikes make-along with felt.

Comments

[pea]

Thanks for the recipe.Sounds very interesting. Will try it definately!

[deb]

I like to make homemade pizza dough as well because once you do, there's no turning back... it's just too good!

Your slipper story made me giggle. I have done this same thing!

Love your "watcha wearing Wednesday" photos. Your clothing combos are so incredibly gorgeous. Can you please come over to my closet and mix it up a bit? :)

[fiona]

mmmmm pizza! love your outfit i too have done the school dash with slippers on!thanks for the kind thoughts, things are very numb and smokey here a the moment:(
love fi

[Kim]

What is "strong" flour?

[joanie]

Kim, there's a good definition here on the Waitrose website which discusses various types of flour. http://www.waitrose.com/food/cookingandrecipes/cookinglibraries/glossary
I think I've seen it simply called "bread flour" on some packaging. I assume this is due to the popularity of bread machines, or just different names in different geographical locations. Hope that helps, and thanks for asking :)

[Anne]

I wonder if regular flour would work just as well. I need to take a lesson in converting grams and ml into US terms!! The idea of homemade pizza has my mouth watering - I can even smell it.

[Rebecca Nia]

Homemade pizza is the best and those slippers looks dreamy!

Btw, thanks again for all the email help with the "you're so tweet" pattern, i've nearly finished but I ran out of thread;D I'm getting more soon as my craft store opens,lol

[Kim]

Thank you! I had no clue what "strong" flour was, but "bread" flour I have in the pantry! ;-)

[victoria]

What temp do you bake your pizza at? And how long? Sounds like a delish idea for dinner : )

[Anne]

Thanks so much for the conversion link - guess I never really learned the metric system back when I should have learned it!!

[Sam]

My pizza recipe is almost the same, but I haven't tried honey. We had it tonight in fact :-)
We hate take-away pizza now!

[Patch]

Anne, you could probably add gluten to regular flour to make it "strong" ... which is probably what the strong refers to, a high gluten content.

[Fuji Mama]

Oh yum! I definitely have to try this--and easy is even better! Thanks!

[Erin]

This sounds great! How do you use the frozen leftover dough? I assume you let it thaw - do you just set it out and wait, or is there a way to thaw it faster before topping and cooking it?
Thanks!

[jordan retro 11]

I sit at my window this morning where the world like a passer-by stops for a moment, nods to me and goes. Do you like it?

[Plumber in Seattle]

That took me back to the days when I worked in my uncle’s pizza restaurant. We would mix the dough every night at closing and then set it in the walk in to proof. The next morning we got it out and measured it into different weights for different sizes and then covered them and set them to proof a second time so they’d be ready when the orders came in. There is a zen to pizza and it looks like you’ve mastered it.