Sunday, December 18, 2011

A Pizza Dough That Works for Singapore

Pizza, as everyone knows, is the Italian's gift to the world. It had managed to get itself lodged deeply into many country's diet these days, even those that have its own rich culinary culture! However, most of the time, the pizzas we get have a very thick dough crust which is actually more like a foccacia because a real pizza crust is very temperamental. It is whispered that there is no way to make an authentic pizza dough in Singapore because of our weather. But I had managed to procure one that worked exceptionally well locally and it had just been proven a real success among my friends. 

So here it is!


1Kg bread flour (or 900gm bread flour + 100gm polenta flour to get a gritty texture)
50gm olive oil
15-30gm salt (according to liking)
15gm yeast
1Tbsp sugar
620gm water


  1. Make a yeast solution with sugar, yeast and about 60gm of water – set aside till its frothy.
  2. In a mixer, mix all the ingredients together with about 300gm of water – at lowest speed with a bread hook if you are using a mixer, for about 30 seconds then rest for 2 mins. (If you are mixing by hand, mix everything in a bowl until a dough ball is formed then knead on a tabletop.)
  3. Add the yeast solution and continue kneading.
  4. Slowly add water until the dough does not stick to the sides anymore then knead for at least 5-7 more minutes – dough will be sticky and slightly springy.  Add more water if the dough is too dry. Should not take more than 620gm of water in total including those used for the yeast solution.
  5. Put dough into a floured container and flour the top of the dough and cover with cling film. Best to proof inside a refrigerator for 1 day but if you are using immediately, place the dough in a warm place until dough expands and surface of the dough is smooth (around 20-30 mins).
  6. Take out of the fridge before using and punch down before scaling into 200-250gm dough balls then let it rest for another 20 mins. If you are using immediately, proof it a second time by doing the same thing.
  7. Put the dough on a piece of well floured baking parchment then flatten it slightly with your hands before using a floured rolling pin to roll it to approximately 3mm thick. Using your finger tips, push out any uneven dough surface towards the edge so it forms a crust at the sides – this will rise higher during cooking and form a thicker crust.
  8. Apply any wet toppings (i.e. sauces, meat fillings) using a ladle/spoon then pop it into a pre-heated 250 degrees Celsius oven for 5-7 minutes (edge will be slightly browned) before adding cheese. Pop it back into the oven for another 5-7 minutes until the cheese turns golden brown and the crust is crackling.
  9. You can store the dough for up to 3 days.

  • Water should not be less than 24 degrees Celsius.
  • Do not drown the dough with wet ingredients, especially sauces as it can turn the dough soggy instead.
  • Cheese must be added mid-way because it will burn if put in the oven for too long.
  • I will provide a sauce recipe in future. In the mean time, use a good bottle of pasta sauce, add in the kind of protein you like and you're good to go. 

1 comment:

  1. Tried with as much as 620gm of water and 10 mins of low speed machine kneading. Works very well too!