LOCAL CHEF RYAN BROKENBROW'S RECIPE
Thin Crust Pizza Dough
If you prefer a thin crust follow this dough recipe. I tend to roll my pizza into random shapes but if you prefer it round than keeping turning and rolling when you shape your pizza dough to a thickness of ½ Cm. Crispy Pizza with a good topping is a delight, one using a classic tomato base the other a cream cheese base for a twist and good pairing to juicy king prawns.
Ingredients
- 450g x Bread Flour
- 1 x Packet (7g) Dried Yeast
- 1/2 tsp x Sugar
- 1/2 tsp x Fine Salt
- 250ml x Luke Warm Water
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Method
Put all the ingredients apart from the flour into a stand mixer and mix for 2 mins.
Sift in the flour and combine info a dough for 10 mins.
Cover the dough and leave to prove for a minimum of 2 hours. Or you can make up to 48 hours in advance, just slow prove it in the fridge.
When you are ready to use knock the dough back, divide into 2 large or 4 small – roll out with a little extra flour and pop on a baking tray, ready for its toppings.
If you don’t have a stand mixer than sift the flour into a bowl, mix all the other ingredients together than slowly mix the wet ingredients into the flour. You can use a spoon but the best thing is to get your hands in there to combine, then have a little work out by kneading the dough by hand for 5-10 mins. Then follow with stage 3.
Choose your desired topping. We have two recommendations for this pizza base, Greens with Baked Greenacres Farm Egg and Prawn & Chorizo.
- Bake in a medium hot oven 210C/190C Fan/ Gas 7 for 10/15 mins
- Pizza is a fun way of bringing leftovers back to life and creating another delicious meal, experiment with bits you have left in the fridge, freezer.
- You can freeze the dough after dividing into portions, keep in a ball in a sealed bag and pop into the freezer for up to 3 months.
