Let’s talk pizza dough — proper, made-at-home, better-than-your-local dough. The kind that costs about $1.70 per large base but tastes like it should come with its own Italian soundtrack.
Making it yourself? Absolutely worth it.
Using a bread machine? Still worth it. And no, it’s not cheating — it’s called outsourcing to a countertop miracle. Because kneading by hand is for people with time and triceps.
🧂 Ingredients (with attitude):
- 570g Wallaby’s Bread Flour – 12% protein is your minimum. 14%? Even better. 10%? Don’t bother.
- 340ml Water – Cold is fine for bread machines. Lukewarm if mixing by hand.
- 7g Yeast – One sachet. Want it thin and crisp? Skip it and live on the edge.
- 30ml Olive Oil – Medium flavour works best.
- Salt – A generous pinch (not directly on yeast).
- 1 tsp Bread Improver – The gluten whisperer. Optional, but glorious.
🍞 The Method:
Dump it all in the bread machine.
Order: Water → salt → oil → flour → bread improver → yeast.
Hit "dough" mode. Walk away. Scrape down sides if needed (use silicone only).
Let it proof. Then shape. Then rise again. Trust the gluten gods.
No machine? Knead by hand, rest 1 hour in a warm spot.
🍕 Makes:
- 1 family pizza
- 2 large
- 4 lunch-time heroes
Cost: ~$1.70 AUD per base
Taste: Like you robbed a woodfired pizzeria (legally, of course)
🔥 Pro Tips:
- Stretch, don’t roll. Rustic > perfect.
- Dust with polenta + flour when shaping.
- Want puffier crusts? Let it rise again after shaping.
- Resist the urge to overload toppings.
🧀 Final Word:
This isn’t just dough — it’s edible pride.
Dough it yourself.
Because frozen crusts have no soul. But clearly, you do.