Pizza dough (also great for Pizza Express style Dough Balls!)

1 Sachet (2 1/4 Tbsp) Yeast
1 Tbsp Sugar
1 1/2 C. warm water

Allow the above to set for around 10 minutes. The yeast should activate, and you should see a froth form on top of the water. Stir well to ensure that the sugar gets well mixed with the yeast – it’s the sugar that feeds the yeast!

approx 3 C. flour
1 tsp salt
2 Tbsp oil

Pour the liquid yeast mixture into a medium-large mixing bowl with 2 1/2 C. of the flour, salt and oil.
Use a wooden spoon to thoroughly incorporate all dry and wet ingredients, cover with a damp cloth, and set to rise in a warm location for an hour. (I usually heat my oven to the lowest possible temperature for 3-5 minutes, turn it off, and then leave the dough to rise in there.)

After an hour, punch the dough down (still in the bowl), and add the remaining 1/2 C flour.
You may want to remove the dough from the bowl in order to make sure you’ve mixed in as much of the remaining flour as possible.

After you’re satisfied that all flour has been mixed in, lightly oil the mixing bowl (to prevent sticking) and return the dough to the bowl, cover with the damp cloth, and leave it to rise for another 30-45 minutes (if you’re using the oven method, you may need to reheat the oven).

After this, separate the dough into two pieces, and GENTLY roll out into two round disks. You want to leave as much air in the dough as possible, while rolling it out to around 1/4inch thick.

Let the dough rest for another 10-15 minutes while you prepare your sauce, toppings, and cheese (you mustn’t forget the cheese!!).

Preheat the oven to 500deg F (ideally you’d want it at a higher 550, but most residential ovens wont go this high).

If possible, lightly spray the dough with oil, and then top away!

Your pizza will not need to cook much longer than 10-15 minutes.
Keep checking it to make sure it doesnt get too brown.

This recipe should give you a very hearty pizza with a crispy crust exterior, and a very soft bready interior.

For Dough Balls, lightly depress the dough, pinch off medium sections, and form into balls.
Allow them to rest for a few minutes, and then cook at high heat for 8-12 minutes.

Freshly cooked Dough Balls are best broken into halves and dipped into a garlic butter!

Pillow soft oil bread

Starter

1/2 tsp yeast
2 3/4 c. flour
1 2/4 c. warm water

Allow the starter to set for an hour

Dough

2 tsp yeast
4 tsp sugar
2 tsp salt
5 Tbsp oil (I normally use olive or canola)
3 1/2 c. flour
1/2 c. water

Mix the dough well, but be advised that it will be sticky!
Do NOT add more flour!

After the ingredients are thoroughly incorporated, I turn my oven on ‘preheat’ for approximately 1 1/2 minutes, cover the mixing bowl with a damp towel, and allow the dough to rise.

In my experience the dough has normally increased by about 1/2 after 20 minutes, so I punch it down, knead it a bit, and return it to the oven for another 20 minutes.
After the 2nd lot of 20 minutes, it has normally doubled in bulk.

If you find that your dough rises faster or slower, use the above increase measurements (1/2, 2x) as your guidline, rather than the 20 minutes.
Your dough will rise based on how active the yeast is – it may take more or less time than I’ve described.

I prepare my bread pans by lightly oiling them, and then sprinkling in corn flour or corn meal.

Gently divide the dough into two (you don’t want to disturb too many of the air bubbles), and place them into the bread pans.

Allow the bread to rise for approximately 30 minutes covered by a damp cloth, and then remove the cloth and gently mist the top of the loaves with water to prevent them drying out over the next 30 minutes.

Preheat the oven to 475 degrees with a water-filled oven-safe container.
Reduce heat to 420, spray top of bread with water for the first 10-15 minutes to prevent loaf from forming a crust too soon, and bake for a total of 30-40 minutes or until brown.

When you remove the loaf, brush butter on top if you wish the crust to be soft – otherwise allow to cool on a wire rack in the oven with the door open.

Soft Flour Tortilla

3 cups flour
1 cup warm milk
5 Tb oil
1/4 tsp salt

Mix all ingredients. Divide mound of dough into 8 pieces. Flour surface well, and roll into approximately 9inch circles.

sources: recipegal, allrecipes, google