Pizza Express Dough Balls Recipes

PIZZA EXPRESS DOUGH BALLS

Steps:

• Measure out the flour and add it to a large mixing bowl or free-standing mixer.
• In different sides of the bowl add the salt, sugar and yeast.
• Measure out 150ml of warm water.
• If you're using a free-standing mixer, add the dough hook, and turn it on at a low speed. Slowly pour the water in. Let the dough hook mix it all together then let it knead it for 5 minutes.
• If you are mixing this in a mixing bowl, make a well in the middle of the flour and slowly pour the water in. Using spoon, slowly mix it all together. Once it's all come together, tip it out on a lightly floured work surface, then knead it for 5-10 minutes.
• Split the dough into 16 equal amounts (or more if you want more, smaller dough balls.) If your kids are quite young it's best to divide them yourself.
• Roll each piece of dough into a ball and put them onto a baking tray.
• Cover the baking tray loosely with oiled cling film and leave the doug balls to rise for half an hour.
• While the dough balls are proving/rising make the garlic butter. Measure the oil into a small dish. Crush the garlic (roughly one large clove), and add it to the oil. Mix it together so it forms a paste.
• Measure the butter out, then pour the oil and garlic over the top. Blend it together with a spoon. Set it aside for now.
• Preheat your oven to 230C / 210C Fan / 440F
• Bake your dough balls for 6-10 minutes. They're ready when they've turned a nice golden brown colour and sound hollow when you tap them underneath.
• Leave the dough balls to cool slightly then serve with the garlic butter.

DOUGH BALLS WITH GARLIC BUTTER

Steps:

• Warm 175ml water in a saucepan until steaming, then add the butter and set aside to cool until warm but not hot. Mix the flour, yeast, sugar and 1 tsp salt in a large bowl or tabletop mixer. Add the cooled water and mix to make a soft dough. Knead for 10 mins by hand, or for 5 mins in a mixer, until the dough feels bouncy and smooth. Return to a clean, oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size.
• Oil a baking sheet. Knock the air out of the dough and knead again for several mins. Take a small piece of dough (about the size of a walnut) and roll it into a ball. Place the ball on the baking sheet and repeat with the remaining dough, spacing the dough balls about ½ cm apart. Cover and leave to rise for 30 mins. Meanwhile, to make the garlic butter, melt the butter in a pan, then stir in the garlic. Season.
• Heat oven to 180C/160C fan/gas 4. The dough balls should be almost touching by now. Bake for 25-30 mins until cooked through. Brush with some of the garlic butter and leave to cool for 5 mins. Serve with the remaining garlic butter and a selection of crudités and cured meat, if you like.