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Keeza Dough
Left to slow ferment overnight to develop flavour, this is my go to focaccia dough recipe turned pizza dough
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 kg dough
Ingredients
- 500 g All purpose flour (4 cups)
- 12 g Brown sugar (1 tbsp)
- 10 g Salt (2 1/2 tsp)
- 70 g Olive oil (1/4 cup)
- 8 g Instant yeast (2 tsps)
- 320 g Water, cool (1 1/4 cup)
Instructions
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In the bowl of a standmixer fixed with the paddle attachment combine all the ingredients except the water and yeast
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Mix together the water and yeast then add to the bowl
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Mix for 10 to 15 minutes on the recommended setting for your mixer until the dough is smooth and elastic (this is speed 2 on my KitchenAid Classic)
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Place in a greased bowl, cover with plastic and place in the fridge overnight
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When ready to use remove from fridge and portion. For a thin crust 12inch 175g, thick crust 12inch 250g you can use more or less to suit your preferences
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Enjoy!
Recipe Notes
The numbers written in parentheses are approximate conversions, it is best to use a scale for accuracy