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Gail’s Pizza dough

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3 1/2 cups cake flour
10 g instant yeast
1 cup lukewarm water
2 tsp sugar
1 tsp salt
2 tbsp olive oil + extra 1 tbsp oil to glaze dough
50 g tomato purée
4 grated tomatoes drain off juice
1 punnet button mushrooms sliced
Sliced ham and salami quantity of your choice
Feta cheese crumbled
Green and red pepper chopped, optional
2 green chillis chopped
2 cups mozarella cheese grated
3 cloves minced garlic
Origanum and black pepper
Handful of sundried tomatoes soaked in water for 5 mins and then sliced
Note : you can use any toppings of your choice

Proof yeast in lukewarm water with the sugar for 5 mins until frothy
In a large mixing bowl add sifted flour and salt.
Add 2 tbsp olive oil, add yeast mixture and mix together with hands until the dough comes together.
Tip out onto floured surface and knead dough for 5 to 6 mins, dough must be elastic.
Line mixing bowl with a few drops if oil and place dough in to rise for 1 hour until doubled covered.
Once dough has risen knock back and roll out into circles.
Glaze dough with 1 tbsp olive oil and smear tomato paste over dough.
Add grated tomatoes and all your toppings cheese etc etc repeat for other pizzas.
Add seasoning .
Bake in preheated oven 180 C until done 20 to 25 mins.

Prepared, tried and tested by: Gail Haselsteiner



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