After you have made your dough and you are leaving it to rise in the mixing bowl it helps to rub the cling wrap with olive oil to avoid the dough sticking to the cling wrap.

If you let any type of dough stand uncovered - a crust will form on the top.

Knead, cut and form into a tennis ball size and keep apart in a covered tub or tray.

Using a large tub helps keep the moisture in and dust out. Also if all the dough is not

used, then it can go back into the fridge to use tomorrow. If no tub, a tray with a damp

tea towel can be used too.

Once you touch dough, it needs time to rise again (second rising), anything from 10 –

30 minutes.

If you find that your pizza dough will not roll out and just springs back, this is the

characteristic of gluten. Knead it again and allow it to relax approximately 15 minutes.

It should also be kept at room temperature as if it is too cold, this can occur too.

Naan bread is made from a runny soft dough, not the same as the pizza dough, so

don‟t be tempted to keep adding flour to firm up, the difference is the yoghurt and


Naan bread is traditionally not rolled; they are stretched into a teardrop shape.


Why does my dough stick to the bowl or cling wrap and how can I stop this?

Rub the bowl or wrap with olive oil.

When I freeze my dough why does it takes so long to thaw?

This usually happens when the dough ball is too big. We suggest you

freeze the dough in portion sizes, e.g. tennis ball size for an average pizza or golf ball

size for Naan. Another option is to freeze the dough in the shape of a thick flat dish;

this helps to speed up the thawing time.

What should I freeze the dough in?

Snap lock lunch bags are great, they are a good size and can be re-used if you

require. You can freeze the dough in anything really, as long as it is airtight.

When I make my dough should I freeze it straight away or allow it to rise first?

You can do either. The latter means that when it will rise twice - this is called the

'2nd rise'.

What difference does it make to how long I leave the dough to rise?

Flavour! The longer it takes to rise the more flavour. Imagine how beer

is made - the smells and flavour change with time too.

Can I over knead my dough?

You will notice the correct feel is soft smooth and springy dough; if it has reached this consistency then there is no need to keep kneading it.

Do you have to sift the flour?

Sifting the flour will enhance the dough consistency and flavour.

EAT IN - Travis :)