Pizza dough - SASKO

INGREDIENTS

Metric

Imperial

150 g SASKO CAKE WHEAT FLOUR
100 g SASKO WHITE BREAD FLOUR
10 g sachet instant yeast
1 tsp sugar
1 tsp salt
1 cup luke-warm water
Flour for dusting
Toppings of your choice: herbs / olive oil / tomato / cheese / salami / mushrooms etc

5.29 oz SASKO CAKE WHEAT FLOUR
3.53 oz SASKO WHITE BREAD FLOUR
0.35 oz sachet instant yeast
1 tsp sugar
1 tsp salt
1 cup luke-warm water
Flour for dusting
Toppings of your choice: herbs / olive oil / tomato / cheese / salami / mushrooms etc

Pour all of the dry ingredients into a large bowl and stir together to combine.
Pour in the water and stir with a fork until a bread dough starts to form, then turn out onto a floured surface and bring together to form a ball.
Knead the dough for 6-8 mins until it becomes silky and elastic in texture.
Dust a bowl with SASKO CAKE WHEAT FLOUR and put the dough in, cover with a cloth/cling film, place in a warm place and leave to rise for 20-30 mins or until it has doubled in size.
Preheat the oven to 240°C
Beat the dough back down and divide into 3 smaller balls.
Dust a rolling surface with SASKO CAKE WHEAT FLOUR, place the dough balls on the SASKO CAKE WHEAT FLOUR, cover with a cloth and allow to rise for a further 10-15 mins.
Dust the pizza dough with more SASKO CAKE WHEAT FLOUR and roll out to your desired pizza shapes.
Dust a baking tray with SASKO CAKE WHEAT FLOUR to prevent pizzas from sticking.
Transfer the pizza base to the baking tray, prick with a fork, top with toppings of your choice and bake in the oven for 7-10 mins or until crisp around the edges and beginning to brown.