Here we have it, my inaugural post for The Secret Recipe Club. Basically how it works is that each month you are assigned a fellow blogger whose site you have to create a recipe from. The catch is that they do not know you are doing it, hence the “secret” part. I thought it would be a fun way to connect with other bloggers around the world, which held true in my first assignment as Manuela from Manu’s Menu lives in Australia!
However, she was raised in Milan and is all about making authentic Italian eats. I had a really hard time deciding what recipe to make (as the cliche goes, there were too many to choose from!), but knew I wanted to stick to the Italian theme. We had enough dessert in the house, otherwise I definitely would have made cookies (these or these). Since we were having pizza for dinner anyways the other night, I figured I would try out Manuela’s recipe for pizza dough. I rarely document what I do when I make bread of any kind so I even decided to take pictures at every step along the way – other than actually making the pizza that is, that adventure will come later this week. Let’s just say there were raspberries involved. Stay tuned and in the meantime, let’s make some pizza dough!
- 3½ cups bread flour
- ¼ cup olive oil
- 1½ tsp. salt
- 400-450mL warm water
- 2¼ tsp. dry active yeast or 2 tsp. instant yeast
- 1 tsp. sugar
- In the bowl of a stand mixer, combine the yeast with 250mL warm water and sugar to activate it.
- When the yeast looks foamy, add the remaining ingredients into the bowl, starting with 150mL of water and adding the additional 50mL if it looks too dry.
- Mix on low speed until the dough comes together. Turn the mixer up to medium and let it go for about 7 minutes, or until the dough becomes smooth and elastic.
- The dough will still be fairly sticky but it should pass the window pane test (meaning that you can stretch it thin enough to see through it without it ripping - see picture).
- Place the dough in a well oiled bowl, cover it and allow it to rise for 45-60 minutes or until double in size. At this point you can proceed with making your pizza or refrigerate the dough until you are ready to use it. The dough can even be made the day before and allowed to rest in the fridge to develop some flavour.
Yeast and sugar.
In goes the water, then the oil.
Now for the flour and salt.
Add more water and it’s time to mix.
Turn up the speed until it becomes smooth and elastic.
The windowpane test -> sticky fingers.