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Chantal

Keeza Dough

Left to slow ferment overnight to develop flavour, this is my go to focaccia dough recipe turned pizza dough
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 kg dough
Ingredients Method Notes

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)

Method
 

  1. In the bowl of a standmixer fixed with the paddle attachment combine all the ingredients except the water and yeast
  2. Mix together the water and yeast then add to the bowl
  3. 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)
  4. Place in a greased bowl, cover with plastic and place in the fridge overnight
  5. 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
  6. Enjoy!

Notes

The numbers written in parentheses are approximate conversions, it is best to use a scale for accuracy