My sister asked me for my pizza dough recipe a few days ago ….
We’re hoping to christen Jon’s pizza oven later this week (although not if the weather keeps up like this). I wonder if you might be able to jot down your pizza dough recipe for me, please?
So far, so good. But then she became quite specific ……
Please don’t just reply with “oh I don’t know, it’s different each time…a hand of this then say the magic word” …..!!!!
I don’t use any magic words, but I don’t use any weights or measurements either. I just aim for a certain amount of stickiness. And that’s hardly a winning formula!
Perhaps the main selling point of my ‘recipe’ is that it doesn’t use any sophisticated mixing equipment and is entirely sticky-hands free.
I leave the dough to rise in an upside-down, draught-free, cake-carrying box until the gluten has developed and it has a soft, velvety texture with lots of stretchy bubbles (the magical part of having added as much water as possible to the dough).
I hope that helps, Little Sis’ …?!