Chef Ray: Pizza Dough
This is Biju Thomas and Allen Lim favourite pizza dough recipe. It’s super-fast and easy to prepare. In my household it is often made on a Friday evening and then have homemade pizza’s for dinner instead of takeaways. The kids love it, because they get to decide what goes on top.
From: Thomas, Biju & Lim, Allen (2011) The Feedzone Cookbook – Fast and Flavorful Food for Athletes Velo Press
Makes 2 thin 10-inch crusts
- 1 cup warm tap water
- 1 tablespoon active dry yeast
- ½ teaspoon sugar
- 3 cups flour, plus some more for dusting surfaces
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- 1 pinch of cornmeal to dust pan or stone (optional)
- In a large bowl combine water, yeast, and sugar,a nd gently mix. Set aside for about 5 minutes or until the mixture is foamy.
- Stir in 2½ cups of the flour, 1 tablespoon of the olive oil, and the salt. The dough will be sticky.
- Transfer the dough to a floured surface and knead while adding remaining ½ cup of flour in small amounts until you get a consistent, nonsticky, elastic ball.
- Coat another large bowl with the remaining olive oil. Place the dough in bowl, turning to coat evenly with oil. Cover with a damp cloth and let rise in a warm place until dough has doubled in size, about 1 hour. (If you can’t wait for dough to rise, roll out the dough right away. It will make a very thin “cracker” crust but this is also very good.)
- Divide the dough into 2 balls. Roll out each ball on a floured board with a rolling pin or a wine bottle. Dust with flour as needed, flip it once or twice, and continue stretching the dough from the centre outward.
- Transfer dough to a pizza pan or stone dusted with cornmeal, top with favourite ingredients, and back at 205°C (400°F) until crust is a light golden brown underneath, 12-15 minutes.
Freeze leftover dough and thaw it at room temperature when you are ready to use it.
Once you’ve mastered the basic recipe, try using other flours such as whole wheat, garbanzo, or almond flour. I use wholemeal flour.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published a year ago:
For more great recipes like this get the Feedzone Cookbook.
Chef Biju and Dr. Lim vetted countless meals with the world’s best endurance athletes in the most demanding test kitchens. In The Feed Zone Cookbook: Fast and Flavorful Food for Athletes, Thomas and Lim share their energy-packed, wholesome recipes to make meals easy to prepare, delicious to eat, and better for performance.
The Feed Zone Cookbook provides 150 delicious recipes that even the busiest athletes can prepare in less time than it takes to warm up for a workout. With simple recipes requiring just a handful of ingredients, Biju and Allen show how easy it is for athletes to prepare their own food, whether at home or on the go.
The Feed Zone Cookbook strikes the perfect balance between science and practice so that athletes will change the way they think about food, replacing highly processed food substitutes with real, nourishing foods that will satisfy every athlete’s cravings.
The Feed Zone Cookbook includes
- 150 delicious recipes illustrated with full-color photographs
- Breakfasts, lunches, recovery meals, dinners, snacks, desserts
- Dr. Allen Lim’s take on the science and practice of food
- Portable real food snacks, including Lim’s famous rice cakes
- Dozens of quick-prep meals for before and after workouts
- Shortcuts, substitutions, and techniques to save time in the kitchen
- Over 100 gluten-free and vegetarian alternatives to favorite dishes