12,5 g cake compressed yeast or 10 ml dry yeast
5 ml sugar
375 ml lukewarm water (app.)
500 g cake flour
5 ml salt
Combine compressed yeast, sugar and water in a large bowl. (If using dry yeast, follow directions on packet.) Set aside for about 15 minutes or until surface is foamy. Sift flour and salt over yeast mixture, and blend with a wooden spoon. Turn dough on to a lightly floured work surface and knead gently 10 ‑ 15 min. until smooth and elastic. Place dough in a large, greased bowl, turning dough to grease it all over. Cover with a tea‑towel and leave in a warm place for 2 hours, or until double in bulk, light and spongy. Turn out on to a lightly floured work surface, knock back and knead 4‑5 min. Roll out to a 300 mm round about 5‑10 mm thick. Place on greased baking tray, cover and leave to rise in warm place for about 15 minutes before adding toppings. Makes 1‑2 pizza crusts or 6 mini pizza crusts.
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