If you want to make a fabulous pizza, you need to start with the basics – making this Classic Dough recipe is the perfect way to begin. Then you can get creative with your pizza toppings.
Preparation time 30 minutes Resting time 2 hours Makes 20 rounds of dough, 14 cm (51/2 inches) across
How To Make Classic Dough
INGREDIENTS
325 g unsalted butter 1 kg plain flour 25 g salt 350 ml water
METHOD 1. Cut 325 g (11. oz) of unsalted butter into small cubes. Sift 1 kg (2 lb 4 oz/62⁄3 cups) of plain (all-purpose) flour into a large bowl. Add 25 g (1 oz) of salt and the cubes of butter. 2. Rub the butter into the flour and salt with your hands until you have a sandy texture with no lumps. 3. Add 350 ml (12 fl oz) of water and combine with the flour mixture using your hands. Add a little more water if necessary. Knead the dough on a lightly floured work surface for 10-15 minutes. 4. Form into a ball. Wrap in plastic wrap and refrigerate for 2 hours.
Recipes and images from Argentinian Street Food by Enrique Zanoni and Gaston Stivelmaher, published by Murdoch Books, rrp $29.99, photographed by Akiko Ida.
A multi award-winning journalist and editor and experienced executive, Robyn Foyster has successfully led multiple companies including her own media and tech businesses. She is the editor and owner of Women Love Tech, The Carousel and Game Changers.
A passionate advocate for diversity, with a strong track record of supporting and mentoring young women, Robyn is a 2023 Women Leading Tech Champion of Change finalist, 2024 finalist for the Samsung Lizzies IT Awards and 2024 Small Business Awards finalist.
A regular speaker on TV, radio and podcasts, Robyn spoke on two panels for SXSW Sydney in 2023 and Intel's 2024 Sales Conference in Vietnam and AI Summit in Australia. She has been a judge for the Telstra Business Awards for 8 years.
Voted one of B&T's 30 Most Powerful Women In Media, Robyn was Publisher and Editor of Australia's three biggest flagship magazines - The Weekly, Woman's Day and New Idea and a Seven Network Executive.
Her career has taken her from Sydney where she began as a copy girl at Sydney's News Ltd whilst completing a BA in Arts and Government at Sydney University, to London, LA and Auckland.
After 16 years abroad, Robyn returned to Sydney as a media executive and was Editor-in-Chief of the country's biggest selling magazine, The Australian Women's Weekly.
