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BETTER PIZZA

Makes:

Prep. time:

2 medium bases

Topping & baking: 10–12 minutes

BETTER PIZZA

Stone ground pizza flour delivers a richer flavour and exceptional texture and improves digestibility.

Ingredients

  • 3½ cups stone ground pizza flour (approx. 500g)

  • 1⅓ cups warm water (approx. 325ml)

  • 2 tsp salt

  • 1 tsp sugar (optional – helps browning)

  • 2¼ tsp active dry yeast (1 standard packet)

  • 1 tbsp olive oil (optional – adds tenderness)

Method

  1. Activate yeast (if using active dry yeast):In a small bowl, mix warm water and sugar. Sprinkle in the yeast, stir, and let sit for 5–10 minutes until foamy.

  2. Mix the dough:In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until it forms a rough dough.

  3. Knead:Turn onto a floured surface and knead for 8–10 minutes, until the dough is smooth and elastic.

  4. First rise:Place in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.

  5. Shape:Divide the dough into 2 balls. Rest for 10 minutes, then stretch or roll out into pizza bases.

  6. Top and bake:Add your favourite toppings. Bake in a preheated oven at 220–250°C (425–480°F) for 8–12 minutes — ideally on a pizza stone or steel for best results.

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Want to learn more?

Book a class at our Living Food Campus!

We offer an array of creative culinary workshops such as fermentation, cooking with ancient grains and sourdough baking to as well as private cooking classes. 

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