Molini Pizzuti Flour 1kg
$1.99
(ea)
- Pizza Flour or "00" Flour
- A fine blend of Italian flours for use in general household bakingRECIPE: Try our recipe for making Pizza Dough and a Mediterranean style Pizza.
Pizza Dough Recipe Pizza Dough Recipe
Pizza Dough Recipe Preparation time: 15 minutes + 45 minutes proving time
Cooking time: 10-15 minutes Servings: 3-4
Ingredients
- 3 cups Molini fine Italian pizza flour
- 1 tsp Merryfield caster sugar
- 1 cup water
- 7g dried yeast
- ½ tsp Himalayan pink salt
- 2 tbsp Remano olive oil
- Makes 2 pizza bases (approximately 30cm each)Try our Mediterranean Pizza Topping – here is what else you'll need:
- 2 cups Westacre pizza cheese
- 8 tbsp Toscana pasta sauce
- 80g marinated peppers, strips
- 10 marinated artichokes
- 120g semi-dried tomatoes
- 120g Mediterranean mixed olives
- 8 basil leaves
- 2 mushrooms, sliced
- Pinch Stonemill dried oregano leavesMethod
- Preheat oven to 210°C (or 190°C for fan forced ovens). Dissolve yeast and sugar in warm water, allowing it to rest for 5 minutes until foamy.
- Blend, using a mixer with a dough hook, so the flour and salt combine. Slowly pour in yeast mixture and olive oil until dough forms together.
- Dust bench with flour. Transfer dough onto bench and knead for a few minutes until smooth and stretchy. Divide dough into 2 even balls.
- Using a baking tray lined with baking paper, spray the paper with canola oil and place dough balls on, cover with plastic wrap and let them stand in a warm place for 45 minutes or until the dough doubles in volume.
- Punch dough back to form a tight ball, allow 1 minute to relax the dough before rolling into a pizza-sized, round 30cm. You are ready to make your pizza.If making our Mediterranean Pizza Topping, continue as below (or use any topping you like).
- Place pizza base onto pizza tray and prick the pastry with a fork in several places. Let it stand for a minute before placing in the oven for 3 minutes to par-bake. Remove from oven.
- Spoon 4 tablespoons of sauce on pizza base, leaving 1cm around the pizza edge.
- Slice mushrooms and chop basil. Drain and pat dry marinated ingredients and remove stones from olives if need.
- Divide ingredients in 2 and scatter the filling evenly, topping with pizza cheese. Repeat this for the second pizza.
- Cook for a further 10-12 minutes, sliding pizza on oven rack and placing pizza tray on the rack underneath. Cut and serve straight away.Handy tip: Don't fill the middle of the pizza with heavy filling, otherwise when you cut the pizza and pick it up, the pizza topping will slide off.
RECIPE: Courtesy of Virginia, ALDI Test Kitchen
- Pizza Flour or "00" Flour
- A fine blend of Italian flours for use in general household bakingRECIPE: Try our recipe for making Pizza Dough and a Mediterranean style Pizza.
Pizza Dough Recipe Pizza Dough Recipe
Pizza Dough Recipe Preparation time: 15 minutes + 45 minutes proving time
Cooking time: 10-15 minutes Servings: 3-4
Ingredients
- 3 cups Molini fine Italian pizza flour
- 1 tsp Merryfield caster sugar
- 1 cup water
- 7g dried yeast
- ½ tsp Himalayan pink salt
- 2 tbsp Remano olive oil
- Makes 2 pizza bases (approximately 30cm each)Try our Mediterranean Pizza Topping – here is what else you'll need:
- 2 cups Westacre pizza cheese
- 8 tbsp Toscana pasta sauce
- 80g marinated peppers, strips
- 10 marinated artichokes
- 120g semi-dried tomatoes
- 120g Mediterranean mixed olives
- 8 basil leaves
- 2 mushrooms, sliced
- Pinch Stonemill dried oregano leavesMethod
- Preheat oven to 210°C (or 190°C for fan forced ovens). Dissolve yeast and sugar in warm water, allowing it to rest for 5 minutes until foamy.
- Blend, using a mixer with a dough hook, so the flour and salt combine. Slowly pour in yeast mixture and olive oil until dough forms together.
- Dust bench with flour. Transfer dough onto bench and knead for a few minutes until smooth and stretchy. Divide dough into 2 even balls.
- Using a baking tray lined with baking paper, spray the paper with canola oil and place dough balls on, cover with plastic wrap and let them stand in a warm place for 45 minutes or until the dough doubles in volume.
- Punch dough back to form a tight ball, allow 1 minute to relax the dough before rolling into a pizza-sized, round 30cm. You are ready to make your pizza.If making our Mediterranean Pizza Topping, continue as below (or use any topping you like).
- Place pizza base onto pizza tray and prick the pastry with a fork in several places. Let it stand for a minute before placing in the oven for 3 minutes to par-bake. Remove from oven.
- Spoon 4 tablespoons of sauce on pizza base, leaving 1cm around the pizza edge.
- Slice mushrooms and chop basil. Drain and pat dry marinated ingredients and remove stones from olives if need.
- Divide ingredients in 2 and scatter the filling evenly, topping with pizza cheese. Repeat this for the second pizza.
- Cook for a further 10-12 minutes, sliding pizza on oven rack and placing pizza tray on the rack underneath. Cut and serve straight away.Handy tip: Don't fill the middle of the pizza with heavy filling, otherwise when you cut the pizza and pick it up, the pizza topping will slide off.
RECIPE: Courtesy of Virginia, ALDI Test Kitchen