This will become your go to dough recipe. Easy, simple and tasty. What more could you want?
INGREDIENTS
Dough
2 cups plain flour or ‘00’ flour
1½ teaspoons finely chopped rosemary
½ teaspoon sugar
1½ teaspoons instant dried yeast
1 teaspoon sea salt
1 cup lukewarm water
1 tablespoon olive oil
METHOD
Place the dry ingredients in the bowl of an electric mixer. Mix the water and oil together.
With the mixer going, gradually add the oil and water to make a soft but not sticky dough. Add a little more water if the dough is too firm. Knead on a low speed for 5 minutes. Remove, form the dough into a smooth ball and place it in a lightly oiled bowl, turning to coat it all over. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1½ hours.
Use this dough to create Potato, Rosemary and Mozzarella Pizza or Herb and Parmesan Bread Sticks.
Italian ‘00’ flour is a finely ground high grade durum wheat (hard) flour, commonly used in pizza and pasta making. Available from specialty food stores.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.