Homemade Pizza Dough

Ingredients (Makes 2 medium pizzas):

• 3 ½ cups (440g) all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 1 tsp sugar
• 2 ¼ tsp (1 packet) instant yeast
• 1 ¼ cups (300ml) warm water (around 110°F/45°C)
• 2 tbsp olive oil

Instructions:

1. Make the dough:
   In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast.
   Gradually add the warm water and olive oil.
   Mix until a sticky dough forms.
2. Knead the dough:
   Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
3. Let it rise:
   Lightly grease a bowl with olive oil and place the dough inside, turning to coat it.
   Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place for 1-1.5 hours, or until it doubles in size.
4. Prepare for baking:
   Once risen, punch down the dough and divide it into two portions.
   Roll each portion out on a floured surface to your desired thickness.

Pro Tip: If you prefer a chewy crust, let the rolled-out dough rest for 15 minutes before adding toppings.

Homemade Pizza Sauce

Ingredients (Makes enough for 2 medium pizzas):

• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp sugar
• 1 tsp dried oregano
• ½ tsp dried basil
• ¼ tsp red pepper flakes (optional, for spice)
• Salt and pepper to taste

Instructions:

1. Cook the sauce:
   In a small saucepan, heat olive oil over medium heat.
   Add the minced garlic and sauté for 30 seconds, or until fragrant.
   Stir in the crushed tomatoes, tomato paste, sugar, oregano, basil, and red pepper flakes.
   Season with salt and pepper.
2. Simmer and thicken:
   Reduce the heat to low and simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens and the flavors meld together.
3. Cool and use:
   Let the sauce cool slightly before spreading it over your pizza dough.

Putting It All Together

1. 1. Preheat the oven:
   Preheat your oven to 475°F (245°C).
   If using a pizza stone, place it in the oven to heat as well.
2. Assemble the pizza:
   Spread a thin layer of pizza sauce over the rolled-out dough.
   Add your favorite toppings (mozzarella, pepperoni, veggies, etc.) and finish with a drizzle of olive oil for a golden crust.
3. Bake:
   Transfer the pizza to a baking sheet or hot pizza stone.
   Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
4. Slice and serve:
   Let the pizza cool slightly, slice it up, and enjoy your homemade masterpiece!

Ingredients:

• 3 cups Flour
• 1 1/4 cups Warm Water (about 100-120 degrees)
• 1 tablespoon Yeast
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 tablespoon Oil

​Instructions:​

1. Heat water until warm and stir in yeast.
2. Let sit and proof.
3. Bubbles should form on the top.
4. While the yeast is proofing, add the flour, sugar, and salt to a large bowl.
5. Stir to combine.
6. Add the oil and proofed yeast.
7. Stir until the flour is all moistened.
8. Gather the dough and transfer to a well-floured surface, it might be sticky at first.
9. Knead the dough for 5 minutes, adding more flour as needed as you are kneading to keep it from sticking.
10. The dough should be smooth and elastic after kneading and ready to use in any recipe calling for pizza dough.​

Notes:

This dough is perfect for when you’re short on time but still want homemade pizza.
You can freeze any unused dough for later use. Just be sure to thaw it well before you need it.
No need to let the dough rise, making it a quick option for busy days.

Ingredients:

• 2 to 2¼ cups all-purpose flour (240g-270g)
• 3 large eggs
• 1 tablespoon olive oil
• ½ teaspoon salt
• Semolina flour for dusting

Instructions:

1. Prepare the Dough:
   1. On a smooth clean work surface, place 2 cups of flour in a mound.
   2. Create a well in the center of the flour.
   3. Crack the eggs into the well, add olive oil and salt.
   4. Beat the egg mixture with a fork, gradually incorporating flour from the sides.
   5. Knead the mixture until a shaggy dough ball forms.
2. Knead the Dough:
   1. Knead the dough by hand for 10 to 15 minutes until smooth and elastic.
   2. Add remaining flour if the dough feels sticky.
3. Rest the Dough:
   1. Shape the dough into a ball and wrap tightly in plastic wrap.
   2. Let the dough rest at room temperature for at least 1 hour, or refrigerate for up to 24 hours.
4. Roll Out the Dough:
   1. Lightly dust a baking sheet with semolina flour.
   2. Cut the rested dough into 4 equal pieces.
   3. Press each piece into a rectangle, about ¼ inch thick.
   4. Pass the dough through a pasta rolling machine on its widest setting.
   5. Fold the dough and pass through again. Repeat this process.
   6. Adjust the roller thickness gradually until desired thickness is achieved.
5. Shape the Pasta:
   1. Sprinkle semolina flour on the pasta sheet.
   2. Cut into desired shapes using a pasta cutter attachment or by hand.
   3. Toss the shaped pasta in semolina flour and place on the prepared baking sheet.
6. Cook the Pasta:
   1. Boil salted water in a large pot.
   2. Drop the pasta into the boiling water and cook for 3 to 5 minutes until tender.
   3. Stir occasionally.

Tips:

Adjust water or flour as needed to achieve a smooth dough consistency.
Allow the dough to rest to relax the gluten.
If no pasta machine is available, roll out the dough with a rolling pin, but expect more effort and time.
Alternatively, use a food processor to make the dough for quicker preparation.

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 1/2 cups warm water (110°F | 45°C)
• 3 1/2 cups all-purpose flour
• 2 tablespoons olive oil
• 2 teaspoons salt

Directions:

1. In a small bowl, dissolve yeast and sugar in warm water.
2. Let stand until creamy, about 10 minutes.
3. In a large bowl, combine flour, olive oil, salt, and the yeast mixture; stir well to combine.
4. Knead until the dough has pulled together, about 5 minutes.
5. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.
6. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
7. Preheat oven to 450°F (230°C).
8. Turn dough out onto a lightly floured surface and pat or roll into a round.
9. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal.
10. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown.
11. Let baked pizza cool for 5 minutes before serving.

Prep Time: 1 hour 20 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 40 minutes
Kcal: 180 kcal per serving | Servings: 4 servings

Deeg

• 1 kg bruismeel
• 1 liter natuurlike dubbelroom jogurt
• 5 ml (1 t) sout
• Olie vir diepvetbraai

Vulse

• 4 hoenderborsfilette
• Sout en peper

Tzatsiki

• 500 ml (2 k) natuurlike jogurt
• Halwe komkommer, in klein blokkies gesny
• Sap van 1 suurlemoen
• 15 ml (1 e) fyngedrukte vars knoffel
• Vars gekapte dille na smaak

1. Voorverhit die oond tot 180°C.
2. Deeg: Meng die bruismeel, jogurt en sout saam, rol in ‘n rolletjie en sny in porsies of skyfies.
3. Verhit genoeg olie vir diepvetbraai en braai die ‘n paar stukkies deeg op ‘n slag in die diepolie tot goudbruin en gaar.
4. Dreineer op kombuispapier.
5. Vulsel: Geur die hoenderborsies met sout en peper en bietjie pak op ‘n bakplaat.
6. Giet bietjie olyfolie oor en bak sowat 20—25 minute of tot net gaar maar glad nie droog nie.
7. Trek in rafels met twee vurke.
8. Meng die res van die bestanddele en roer die hoender daarby in.
9. Skep die hoendermengsel binne-in die vetkoek en sit voor.

Wenk:

Tzatziki trek water as dit lank staan. Plaas die komkommer in ‘n vergiettes, sprinkel bietjie sout oor en laat staan sodat die vloeistof kan dreineer. Druk droog en meng dan met die jogurt, suurlemoen, knoffel en dille.
Die komkommer kan ook gerasper word en as meeste water gedreineer het, druk jy dit goed met jou hande bymekaar om so laaste bietjie water uit te pers.

Translation

Wonder Dough for Vetkoek

Dough

• 1 kg of effervescent flour
• 1 liter of natural double cream yogurt
• 5 ml (1 t) salt
• Oil for deep frying

Filling

• 4 chicken breast fillets
• Salt and pepper

Tzatziki

• 500 ml (2 k) natural yogurt
• Half a cucumber, cut into small cubes
• Juice of 1 lemon
• 15 ml (1 tbsp) crushed fresh garlic
• Freshly chopped dill to taste

1. Preheat the oven to 180°C.
2. Dough: Mix the effervescent flour, yoghurt and salt together, roll into a roll and cut into portions or slices.
3. Heat enough oil for deep fat frying and fry a few pieces of dough at a time in the deep oil until golden brown and cooked.
4. Drain on kitchen paper.
5. Stuffing: Season the chicken breasts with salt and pepper and pack a little on a baking sheet.
6. Pour over some olive oil and bake for about 20-25 minutes or until just cooked but not dry at all.
7. Pull into shreds with two forks.
8. Mix the rest of the ingredients and stir in the chicken.
9. Spoon the chicken mixture inside the fat cake and serve.

Tip:

Tzatziki will absorb water if left for a long time. Place the cucumber in a colander, sprinkle some salt over it and let it stand so that the liquid can drain. Squeeze dry and then mix with the yogurt, lemon, garlic and dill.
The cucumber can also be grated and when most of the water has drained, you squeeze it well with your hands to squeeze out the last bit of water.

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon granulated sugar
• 1 1/2 cups warm water (110°F/45°C)
• 3 1/2 cups all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon salt

Directions:

1. In a small bowl, combine the active dry yeast, granulated sugar, and warm water. Stir gently and let sit for 5-10 minutes, or until frothy.
2. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt.
3. Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
4. Stir the mixture together until a rough dough forms.
5. If using a stand mixer, knead the dough on low speed for 5-7 minutes, or until smooth and elastic.
6. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
7. Shape the dough into a ball and place it in a lightly greased bowl, turning to coat.
8. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
9. Once the dough has risen, punch it down and divide it into two equal portions for thin crust pizzas or leave it whole for thicker crust pizzas.
10. Roll out the dough on a lightly floured surface to your desired thickness.
11. Transfer the rolled-out dough to a pizza pan or baking sheet lined with parchment paper.
12. Add your favorite toppings and bake the pizza in a preheated oven at 475°F (245°C) for 12-15 minutes, or until the crust is golden brown and the toppings are bubbly and cooked through.

Prep Time: 15 minutes | Rise Time: 1-2 hours | Total Time: 1 hour 30 minutes – 2 hours 15 minutes
Servings: Makes enough dough for 2 medium pizzas or 1 large pizza