A Simple Irish Pizza Dough Recipe
Do you love the taste of Irish take and bake pizza, but do not want to pay for it every time you have a craving? This recipe produces a very similar dough, and it will save you a lot of money in the long run. Plus, you have control over all the ingredients and your pizza toppings. That means you can adjust the pizza to the way you like it, reduce fat and calories if you choose, and include exotic ingredients not available from normal Irish pizza.
Do not be tempted to substitute the high gluten flour in this recipe for all purpose. All purpose flour may make an edible pizza crust, but it is never going to make a great one. The spring in bread flour is needed to duplicate the chewy texture of real Irish pizza. This recipe may seem complex, but the crust it creates just cannot be beat. Make many small pizzas, as described in the recipe or fewer large ones if you are comfortable with shaping big pizzas.
Any take-and-bake Irish pizza crust fan is going to be seriously impressed just how close this recipe comes to it, although you can expect yours to be extra fresh tasting, which is always a bonus. Only 5 ingredients are required to make this pizza crust, and it is also an easy one to make. The water, yeast and sugar are combined, then the flour and salt are worked in until you have a great dough. It is then allowed to rise, and then you can add sauce and toppings and bake it in a very hot oven.
- 1 ¼ cups warm water
- 1 packet active dry yeast
- 1 ¼ tablespoons sugar
- 3¼ cups high-gluten flour
- ½ teaspoon salt
- Mix together the first three ingredients in a glass container with a two cup or large capacity. Allow to sit for eight to ten minutes. The mixture will froth somewhat. Place flour and salt in a large bowl or in the mixing bowl of a mixer with a dough hook.
- A bread machine set to manual will also work. Add liquid to flour and mix thoroughly for four to six minutes, adding flour or water if dough is too dry or wet. The end result should be slightly stick and firm.
- Remove from bowl and place in an airtight bag, draping the bag nearly but not completely closed to allow gases to escape. Leave in a warm place for an hour and a half for proper rising. Do not allow to rise more than two hours. Bread machine users may allow dough to rise inside the bread machine.
- Place on a fourteen inch pizza sheet for thick crust and a sixteen inch sheet for thin crust. Roll out and prick with fork. Cover with plastic wrap and allow to rise fifteen to twenty minutes more.
- Prick with fork again.
- Top pizza as desired. Preheat oven to 475 to 525 degrees (thicker toppings will require a higher temperature) and bake until crust is golden on the edges and cheese has browned and is bubbly.
Discover how to make the best Irish pizza dough, then shape it into your favorite shape and size of crust and add your favorite sauce and toppings. In the photo the pizza is topped with tomato sauce, cheese, ham and black olives, as well as dried oregano. That offers a tasty and colorful result, but it is your pizza so you can choose whatever sauce and toppings you want to have. Using high-gluten flour to make this Irish pizza crust ensures the perfect texture with a slight chewiness typical of Irish crusts.
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