They turned out absolutely gorgeous! A very simple recipe and definitely a must try.
6 Large Pizzas (Regular crust)
8 Large Pizzas
till it has doubled in size
220 deg C / 425 deg F
15 - 20 minutes
20 gms fresh yeast
Prepare the warm water. Mix together yeast and powdered sugar, add about 30 ml of warm water to it, and allow it to froth for 10 minutes.
In another bowl, mix the flours together with salt and olive oil. Make a well in the center of the flour and pour the yeast mixture in it.
Stir in the remaining water, as needed to form a slightly stiff, sticky dough.
Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes.
Put the dough in a bowl, spread with a little oil, cover and and set aside. Leave to rise until doubled in size for about 1hour.
Once doubled in size, divide into how many every portions, roll into a tight ball and set aside for 45 minutes, until doubled.
Preheat the oven at 220 Deg C.
Roll out the pizza bases using cornmeal to the desired size and thickness.
Spread out the pizza sauce, add the required toppings, spread the desired amount of mozzarella and bake for approximately 10 - 15 minutes.
Once the dough is ready, it can be stored in the fridge for a maximum of 4-5 days. If you want to store it for a longer time, it is better to freeze it.
Dough kept in the fridge should be removed at least 2 hours before baking, so that it can come back to room temperature.