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Steve’s Secret Pizza Dough Recipe

Steve’s Secret Pizza Dough

Ingredients

1150g plain flour

600ml warm water

5g dried yeast

20g salt

20g olive oil

10g sugar

Instructions

  1. Put the yeast into the warm water, and leave for five minutes.
  2. Mix the flour, salt and sugar in a bowl.
  3. Add half of your water and olive oil, and mix together.
  4. Add liquid until the dough comes together (making sure it’s not too dry).
  5. Knead for 5-10 minutes until the dough is smooth.
  6. Let the dough rest in the fridge for around one hour.
  7. Divide into equal 200g portions of dough.
  8. Wrap in clear cling film and leave in the fridge until needed (it will keep for 4-5 days).

Notes

Can also be frozen.

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Stephen Hewitt is the Gold Award-winning pastry chef for the International Welsh Culinary Team. Stephen specialises in creating amazing chocolate sculptures, handmade chocolate truffles, occasion cakes, and a range of delicious desserts that you can find in the cafe in Colwyn Bay, North Wales.

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Steve is a multi-award winning pastry chef and chocolatier - originally from Devon, but now living and working in North Wales.

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