Tuesday, 27 February 2018

Dough balls

dough balls

When we make our own pizzas we like to turn it into a carb overload! With the crisp, thin pizza base the soft, light dough balls make the perfect contrast. These dough balls as so easy even a child can make them and indeed they did! From start to finish these have been made by Miss JibberJabber. The timings work out perfectly for making to have with the pizzas as it requires a slightly shorter proofing time so you can make this dough straight after you have left the other to proof.

Serve them as they are or melt some butter and crush some garlic into it.

Equipment: Large bowl, metal spoon, tea towel, round oven-proof dish around 8in (20cm) diameter, oiled.

7oz (200g) Strong white bread flour plus additional for kneading
1 tsp (5ml) Easy bake/fast action yeast
½ tsp (2.5ml) Salt
4½ fl oz (125ml) Lukewarm water
2½ tsp (12.5ml) Olive oil
Grated cheese for the topping

1. In the large bowl put the flour. Add the salt, sugar and yeast separately so they don't touch each other and then stir all together.
2. Make a small well in the middle and add the olive oil with some of the water.
3. Using a metal spoon start to bring the mixture together gradually adding the rest of the water. You may need more or less of the amount of water stated. The mixture should come into a dough.
4. Dust a flat surface with flour and tip out the dough mixture.
5. Knead for around 10 minutes until the dough can be shaped into a ball and the dough springs back.
6. Put the dough back into bowl, cover with a tea towel and leave in warm place for around 45 minutes until it has doubled in size.
7. Tip the dough out of the bowl and knock out the air in it.
8. Divide the dough into 15 pieces and roll up into little balls.
9. Put one ball in the middle and then arrange 5 balls around it. Then arrange the remaining 9 balls on the outside.
10. Sprinkle the grated cheese on top.
11. Bake at 220°C/Gas mark 7 until the dough is crispy and the toppings are cooked.

1 comment:

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