PIZZA DOUGH

2 kg cake flour
200 g sugar
20 g yeast
20 g baking powder
15 g salt
400 ml milk
water as required, ± 400 ml

Place the yeast and sugar in a bowl and add about 200 ml of the water.
Let it stand to activate the yeast for about 5 min.
Add the rest of the ingredients to the activated yeast and mix well.
Turn the dough out onto a floured surface and knead for about 5 min.
The dough must be silky smooth and soft to the touch.
Let it stand for about 1 hour, covered with a clean tea towel.
It will double in size.
Portion 10 bases of 170 g each.
Makes very thin bases.

Note:
You can however make it to your liking with toppings of your choice. I’m freezing the pizzas and the leftover dough.

Recipe and photo: Alletta Burgess