I created this recipe for the Cobram Long Table Lunch at Harvest 2018 that I was lucky enough to bring 8 Insider Club members to. We did have fun! No doubt about it. This dough is amazing and is better when left in the fridge longer. It is easy to roll and use when it is cold, so don’t worry about bringing it to room temperature before rolling it for whatever purpose you end up using it for. I loved it for the flat bread we made (recipe coming soon) and it would also be perfect for pizza dough or gozleme or even a sort of naan if you wanted. Ah-mazing.
Check out some of our amazing pizza recipes...all worthy of this dough;
Butternut and Bocconcini Pizza
Dessert Pizzas; Lime Raspberry
Three Cheese Pizza With Heirloom Tomatoes
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Need
- 660 Grams water
- 15 Grams dry active yeast
- 1 Tablespoon sugar
- 1 Kilo bakers or strong flour (plus some more)
- 75 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch pink salt flakes BUY
Do
- 1
Place water, yeast and sugar into the Thermomix bowl and warm 2 min/37°C/speed 1. Allow mixture to sit in the bowl until it starts bubbling.
- 2
Add all remaining ingredients and blend 10 sec/speed 6.
- 3
Knead 3 min/Interval. If the dough is just too wet, add another 50 g flour and continue kneading.
- 4
Tip dough out into a large oiled bowl and cover with a cloth.
- 5
Allow dough to double in size (at least 2 hours) and then allow it to keep rising until it deflates and flattens.
- 6
Transfer into a container with a lid and refrigerate until use. You can use this dough for up to 2 weeks. It is easier to handle when cold.
- 7
This dough can be used for flat breads, pizza bases or gozleme.
