Master the Technique
Simple techniques will guarantee your crust comes out just right (the bragging rights are all yours!).
Make-ahead secret: once kneaded and covered loosely in oiled bowl, dough can rest in fridge overnight, before completing the rest of the steps.
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Work up the Batter. In a large mixing bowl, combine water, salt and yeast. Add flour and mix with wooden spoon until a loose batter forms. Add more flour and mix until ragged batter forms – if dough feels too stiff, add more water 1 tbsp at a time. To check if the dough is ready to be rolled out, poke it (gently!) with your thumb. When the indentation stays put, the dough is ready. |
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Knead It. Knead for 6 to 8 min. on countertop dusted with flour. Use the heel of your hand to push the dough away from you, fold the dough over itself and turn it a quarter. Repeat this motion until it’s smooth and firm. Dip your hands in flour if the dough gets sticky. |
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Let it Rise. Shape into a ball and transfer dough to deep, oiled bowl. Turn dough over a few times until well coated. Cover loosely with plastic wrap or tea towel and allow it to rise in a warm place for 2 hours until doubled in size. |
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Roll It. Punch down dough and using a rolling pin, roll away from you for a thin, even crust. Give the dough a quarter turn after each roll. Aim to keep the shape uniform, but don’t worry if it’s not – it will still taste delicious. |
