Soft Thick Pan Pizza Base

• baker's flourhigh-protein bread flour750g
• waterlukewarm, about 30C525g
• instant yeast5g
• fine salt15g
• sugar10g
• olive oilin the dough30ml
• olive oilto lightly grease the pans15ml
• pizza sauce and toppings (optional)as you like1 batch

Method

1. 1

   Add the water, yeast and sugar to the stand mixer bowl, then the flour and salt. Mix on low with the dough hook for 2 minutes until no dry flour remains.

   The dough will be wet and sticky at 70 percent hydration. That's what keeps the crumb soft.

2. 2

   Rest the dough in the bowl for 20 minutes. Add the 30 ml olive oil and knead on low to medium speed for 6 to 8 minutes, until smooth, elastic and pulling away from the sides.

   Check for a thin windowpane. Bakers flour can take a little longer to develop.

3. 3

   Transfer to a lightly oiled bowl, cover and let rise at room temperature until doubled, with one set of stretch and folds after 30 minutes.

   In a cool kitchen this may take closer to two hours.

4. 4

   Brush each pan with about 7 ml olive oil, just a thin film. Divide the dough in two and gently stretch each piece into a pan, resting it for 10 minutes if it springs back.

5. 5

   Cover the pans and proof until puffy and airy, reaching the edges of the pan.

   Preheat the oven to 240C for the last 30 minutes.

6. 6

   Dimple the dough gently, add sauce and toppings, leaving a small rim. Bake on the lower rack until the base is golden and the edges are crisp.

   To enjoy plain or to par-bake, bake about 8 minutes before topping.

7. 7

   Rest in the pan for 3 minutes, then slide onto a rack so the bottom stays crisp. Slice and serve.

Per serving

400

kcal

11g

protein

71g

carbs

7g

fat

More from Vicki

• Creamy Chicken Laksa40 min