Boboli Pizza Crust Recipe

Origin: Italy      Period: Traditional

Ingredients:

For the crust:
2 tsp active dried yeast
200ml lukewarm water
2 tbsp olive oil
260g flour
generous pinch of sea salt

for the topping:
sea salt
1 tbsp + 1 tsp olive oil
2 tsp water
freshly-ground black pepper
2 garlic cloves, minced
1 tsp freshly-grated Parmesan cheese
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1/2 tsp dried oregano, crumbled

Boboli Pizza Crust Preparation:

Method:

For the crust, sift the flour into a bowl then add all the remaining dry ingredients. Stir to combine then add the water and the olive oil. Mix together to form a dough then turn onto a lightly-floured surface and knead for about 10 minutes. Place the dough into a lightly-greased bowl and cover with a clean tea towel. Set aside in a warm place and allow to rise for 40 minutes.

Turn the dough onto a floured surface and knock back then either roll or pull with your hands until about 22cm in diameter. Transfer to a lighly-greased baking sheet then dimple the surface with your fingers. Mix together the olive oil and water for the topping and brush the top of the pizza with this mixture. Sprinkle the minced garlic over the top and push into the surface of the pizza with your fingertips. Scatter the remaining ingredients over the top then cover the pizza with a clean cloth and set aside in a warm place to rise for about 55 minutes.

Remove the towel and transfer immediately to an oven pre-heated to 170°C. Bake for about 25 minutes, or until the dough is cooked through and golden brown. Use immediately, wrap in aluminium foil and freeze until you are ready to make a pizza.

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