Pizza crust

Pizza crust

By
From
The Margaret Fulton Cookbook
Makes
2
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 1/3 cups plain flour
1 teaspoon salt
1 teaspoon sugar
1 sachet dried yeast
3/4 cup lukewarm water
3 tablespoons olive oil
1 quantity Tomato sauce

Method

  1. Sift the flour into a large bowl with the salt and stir in the sugar and yeast. Make a well in the centre and add the water and oil. Mix to a dough, then turn out on to a well-floured board. Knead lightly for 4–5 minutes, until smooth and elastic. Put the dough into a buttered bowl, turn it to coat with the butter and let it rise until doubled in bulk, in a warm place, for about 1 hour. Preheat the oven to 200°C.
  2. Sprinkle 2 oiled Swiss roll tins about 35 cm x 25 cm or 2 x 30 cm diameter round pizza pans with a little cornmeal or flour. Now turn the dough out on to a floured board, halve and roll each half into a large rectangle or round to fit the prepared tins. Cover and leave to rise in a warm place for 15 minutes. Spread the tomato sauce over the bases leaving 1.5 cm free around the edge and top with filling. Bake for 20 to 30 minutes.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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