It's all about the dough...

That Haus Pizza Dough

You've bought the Uuni 3 and now it's time to start making some dough... Pizza dough. 

Since we got our hands on our very own Uuni 3 here at That Haus, we have been experimenting with so many different recipes that we thought we would save you the time and share our very own tried and tested pizza dough recipe. Deliciously simple, our combination of both 00 flour and semolina give our pizza bases a wonderfully authentic flavour and texture, so we hope you enjoy! 

That Haus Pizza Dough
Make's 10-12 pizza’s 

14g active dried yeast (we recommend Saf-levure but any brand or sachet will work)
1 pint of tepid water
1 tbsp brown sugar
400g 00 flour (we recommend Molino Grassi) plus a handful for dusting 
400g strong white bread flour
200g fine semolina
1tsp salt
Olive oil

Mix the dried yeast, tepid water and brown sugar in a bowl or jug until the sugar has dissolved. Set aside for 10 minutes to allow the yeast to activate.

Whilst the yeast is activating, mix the remaining dry ingredients in a separate bowl, creating a well in the middle. Slowly pour the yeast mix into the well, stirring until the mixture thickens. Once the mixture can no longer be stirred with a spoon, dust your work surface with a handful of flour and turn the dough mixture out onto a flat surface to knead. 

Pour a splash of olive oil into your hands and lightly rub into your palms as this will help stop the dough from sticking to your hands whilst kneading. To knead, rip the dough forward, pull back, turn 90 degrees and repeat for around 10 minutes or until the dough becomes bubbly and springy. If the dough starts to stick to your work surface, throw down a little extra dusting of flour and continue.

When you have finished kneading, split the dough into 10-12 dough balls. Set the dough balls aside, cover and leave for at least half an hour to allow the dough to rise. 

*tip* if you like a thin crust pizza, there is no need to leave the dough for any longer than half an hour. However, if you prefer a thicker, more open-texture crust, you can even leave the dough to rise over night.


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