Pizza dough
Creation by Leonard Elenbaas, Pure Passie On Tour, Heijningen, the Netherlands.
Recipe makes 1400 grams.
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Ingredients
|
120 |
ml |
white wine |
|
360 |
ml |
water |
|
22 |
g |
yeast |
|
2 |
tbsp |
honey |
|
3 |
g |
salt |
|
2 |
tbsp |
oil |
|
870 |
g |
flour |
|
As needed: |
|
polenta |
Preparation method
- Sieve the flour for the dough into a mixing bowl and make a well at the centre.
- Pour the lukewarm water into the well and dissolve the yeast into this.
- Add the white wine, honey, salt and oil and mix.
- Briefly knead and cover the bowl with a damp cloth.
- If you want a crispy pizza, roll the dough out immediately into a thin crust. If you want a chewier pizza, allow the dough to rise briefly before rolling out.
- Finish with the toppings of your choice.
- Sprinkle a little polenta onto the pizza stone and shove the pizza onto the stone.
- Bake at 250°C for 5-6 minutes.
Serving suggestions
- Finish with the garnishes of your choice, e.g. fresh rocket, fresh herbs, oil and mozzarella.
- Finish with salami, bell peper, and mozzarella.
- Delicious finished with anchovis, asparagus, and pesto.