Basic Pizza Dough
Great pizza starts with the perfect dough. This slow-proved pizza dough develops a light, airy texture and deep flavour, creating the ideal base for any pizza cooked on the BBQ. With just a few simple ingredients and a bit of patience, you'll get a crust that's crisp on the outside and soft on the inside. Keep in mind that prepping the dough will take around 15 minutes, but it has to rest for at least 48 hours.
3
-
15 mins
Ingredients
Preparation
In a large bowl, mix the water, lager and yeast.
Add the flour and salt, then knead into a smooth dough. Continue kneading for 8-10 minutes until the dough becomes elastic and soft.
Divide the dough into 3 - 4 equal portions and shape them into balls.
Place the dough balls in a covered container and let them slowly prove in the fridge for at least 48 hours. This long fermentation develops flavour and improves the texture.
Remove the dough from the fridge 1 - 2 hours before use to allow it to come to room temperature.
Stretch each dough ball into a thin base, ready to be topped and baked on the BBQ.