In our house I’m not allowed to make pizza without making dough balls as well. Served with homemade garlic butter they are so “moreish” as my mother would say. We eat them while we are waiting for our pizzas to bake in the oven.
The dough is the same dough as for pizza. I take a portion (about 250g) from my pizza dough to make my dough balls and divide it into small balls but I will give a recipe here just for making dough balls. I let my dough balls prove for a second time for about 30 minutes once they have been shaped.
For the garlic butter I combine softened salted butter with one small clove of garlic that has been crushed. I don’t weigh the butter, I just cut off a portion that I think looks about right for the amount of dough balls I am making – it is probably about 50g of butter.
- 150 g strong white flour
- 95 ml lukewarm water
- 1 g yeast
- 1/4 tsp sugar
- 1/8 tsp salt
- 1/4 tbls olive oil
- If you are using a bread maker combine the flour, water, yeast. sugar, salt and olive oil in your machine and turn to the pizza cycle. Skip ahead to step 7
- If using a mixer with dough hook, combine the flour, water, yeast. sugar, salt and olive oil in your machine and mix on setting 1 for 5 minutes. Skip ahead to step 7
- If making by hand, sieve the flour into a large bowl and add the yeast, sugar and salt
- Make a well in the centre and pour in the olive oil and lukewarm water
- Bring together by hand or with a wooden spoon until you have a soft dough
- Kneed for 5-10 minutes until smooth and springy
- Leave to prove for 30 minutes
- Divide the dough into individual small balls and roll into balls
- Leave to prove for another 30 minutes. You can also store in the fridge for some hours but remember to take out 2 hours before baking to get to room temperature and to rise.
- Bake in a 230 C oven for 5 minutes
- Serve with homemade garlic butter (50g softened salted butter combined with 1 crushed clove of garlic)