This recipe is from Simon and Alison Holst’s “The New Zealand Bread book”.
I’ve used it for years with a very old bread maker, thanks Tineke 🙂 and it comes out perfect every time. I like very thin pizza and pita bread but if you like a bit more crust you’ll get 1 very large pizza / 2 medium pizza / 8 medium pita bread.
Ingredients in the order they should be added to my bread machine.
If making by hand add all except flour to bowl, mix, then add flour and mix.
2 teaspoons active dried yeast
2 tablespoons sugar
1 teaspoon salt
3 cups high grade flour
2 tablespoons olive oil
1 cup warm water
If making by hand
– mix all ingredients
– cover, and leave for 15 minutes in a warm place
– knead for 10 minutes. Adding flour if necessary to make it just firm enough to knead.
– stop when dough forms a ball and springs back when pressed with finger
– make dough into a ball
– rub 2 teaspoons of olive oil over dough in a clean bowl
– cover with cling film
– leave in warm place for 30 minutes to rise
– knead lightly then shape into pizza or pita bread shapes.
I put the oven as high as it can go, with two large glazed paving tiles on the racks.
When the oven is roaring I put the pizzas or pitas into the oven using a floured oven tray, or if you have one a pizza peel or bakers paddle. Nice!