Pizza Progress

A good thin crust pizza is delicious but very difficult to make without a fancy pizza oven and dough flown in from Rome. Since buying our bread machine we have used trial and error to try and improve the crust and have recently made some progress. Here is the current method:

Add the following to bread machine: 180g warm water 1 tblsp olive oil 1.5 tsp salt 1 tsp sugar 340g White Bread Flour 1 tsp dried yeast

Set the machine to pizza dough (~50min). Roll / manipulate the dough into a pizza shape using as much flair and panache as your dexterity will allow. If dough attaches to the ceiling or lands in a bowl of filthy washing up water at any time - go back to step 1. Dough can be stored in fridge in a plastic bag - some say this improves it. Lay flattened dough on floured pizza tray, trim edges and add a thin layer of tomato or pizza sauce. Plain tomato sauce (not puree) from a tin works surprisingly well. Place in oven for 3-5 minutes until steaming. Remove and add toppings of your choice. If you add the entire contents of your fridge and store cupboard you may have made a delicious dinner - but it is no longer a pizza. Return topped pizza to oven for 5-7 minutes, rotate / adjust, then cook for another 5-7 minutes. If you get bubbles in the crust you are a legend.

If there are any Italians reading this (Ciao!) - maybe they can suggest improvements.

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