I'm sure everyone has their favorite pizza dough recipe, but here's mine (using a Breville BB-400 bread machine.)
It's based on the recipe on the box:
- 1 tsp salt
- 300ml cold tap water
- 500g Lighthouse Bread & Pizza flour
- 1 sachet Tandaco dry yeast (half a sachet is fine, but one sachet is easier to measure!)
1. Add the salt and water (to dissolve the salt), then flour and yeast.
2. Run on the "Dough" cycle (1h 25m.)
3. Divide the dough into four balls by weight - approx. 200g each.
4. Seal unneeded dough balls in freezer bags, excluding any air. (Defrost for approx. 2 hours at room temperature.)
Potato and rosemary pizzas are my favourite - easy to make, and very tasty! (A mandoline is a must to produce thinly sliced potatoes.)
My best ever pizza experience was from Sven's Viking Pizza in Bondi Junction, NSW - quirky, but sensational pizza bases and delicious toppings.