I had never bothered to make my own pizza as I had a really good pizza shop in my area. One day, Hubby bought the Bourke Street Bakery book and after flipping through it, I thought, the pizza dough recipe doesn’t look too daunting, I might give it a go.
It’s a surprisingly easy recipe for such a fantastic result. So easy and tasty, that when I’m not on night shift, our Friday night “order-in pizza” night has turned into home made pizza night. I’ll start making the dough around 4pm so by the time Hubby gets home the dough has had ample time to prove, rest and do its thing.
As the recipe below makes 2 large pizza, I usually make a ‘starter’ pizza of olive oil, garlic and cheese and the ‘main’ pizza is a ‘supreme’ or what ever you like on your pizza.
Bourke Street Bakery Pizza Dough
Adapted from Bourke Street Bakery – the ultimate baking companion By Paul Allam and David McGuinness
- I halve the quantities below and it makes 2 large rectangular pizzas the size of a baking tray (see photos)
- I’ve tweaked the recipe a little to suit how I do things including other tips I’ve learnt along the way.
- Try and use the weight measurements as spoon measurements can vary from kitchen to kitchen
600g strong flour (I use No Frills/Homebrand plain flour)
15g (3 teaspoons) sea salt
20ml (1 tablespoon) olive oil
15ml (3 teaspoons) milk
410 ml water (use lukewarm/blood temperature water)
10g fresh yeast (I use dry yeast – and half the quantity needed)
Put all the ingredients* in a bowl of an electric mixer with a dough hook (*tip – mix required amount of yeast with warm water before adding to other ingredients. This ensures yeast begins to activate before hitting olive oil which can stop the activation process if using dry yeast)
At this stage you can add some dry herbs to the dough too.
Mix on low speed for 3 minutes and increase to high until the dough comes away from the bowl and has a silky smooth texture. While the mixer is doing the hard work, spray/brush a large enough bowl for the quantity of dough to rest and rise in.
Once dough is mixed, place in oiled bowl, cover with cling wrap and set aside to prove for 20 minutes or doubled in size (tips: if your kitchen is cool, find a nice warm spot place for the dough; The rising is depended on your yeast and how you treated it).
Preheat the oven to 220°C (or 200°C fan forced) and grease or line with foil/baking paper 2 rectangular oven trays (or whatever tray you’re using).
While waiting for your dough to prove, chop up all your toppings for your pizza, then clear your bench top ready for rolling out.
Divide the rested dough into 2 portions and roll out on floured bench to 3mm thickness and to the tray size you’re using (or whatever shape you want). If the dough keeps springing back, rest the dough between rolling (approx a minute). Transfer to your trays, trim away any excess and rest for a couple of minutes.
Top with your favourite toppings and set aside in a warm place to prove again for about 15-20 minutes*. Then cook in the oven for about 15 minutes.
(*I haven’t really used this second proving stage, just straight into the oven. By this time, I’m pretty hungry and the pizzas have come out alright).
Slice up and enjoy!