Sweet Pie Pastry Dough

Ingredients:
300g purpose flour
½ tbsp salt
50g granulated white sugar
100g unsalted butter, cut into cubes
¼ cup grapeseed oil or canola oil
1 egg yolk
3 tbsp ice water
Preparation:

1. To make the pastry, mix flour, sugar and salt in mixer bowl and stir. Add butter, egg yolk and oil into flour mixture and stir.  Continuing on stir, add water 1 tbsp at a time and mix until the dough gathers in a loose clump.

2. Transfer to a lightly floured surface and knead until smooth, adding more flour if needed.

3. Gently shape into a smooth ball, wrap in a plastic wrap. Chill in refrigerator for 30 minutes or up to 1 hour.

5. Wrap between two sheets of baking paper, rolled out dough and place in the refrigerator to chill for at least another 2 hours. It can be stored in the refrigerator for up to 3 days.

6. Grease a 8-9 inches tart or pie pan. Line the pan neatly, pressing firmly against  bottom and sides, trim the edges with palm. Poke holes in the bottom of the pie to allow for steam to escape.

7. Preheat the oven to 180°C. Cover the pastry with baking paper and fill with pie weights and bake and place it in the oven, bake for 10 minutes or until the crust is dried. Add desired pie filling.

Pistachios  Pie Pastry
Ingredients:
½ cup ground pistachios
2½ cups sifted flour
2 tbsp sugar
12 tbsp unsalted butter (softened)
6 tbsp cold milk
3 tbsp wheat germ
pinch of salt

Preparation:

Combine all ingredients except milk in the food processor. Pulse the ingredients together, then add the milk through the feed tube in the food processor, while pulsing the machine till coarsely meal or flaky texture. Transfer to a lightly floured surface and knead until smooth, adding more flour if needed. Gently shape into a smooth ball. Cover with plastic wrap and refrigerate for at least 30minutes. I usually refrigerate for an hour or more. The rest of the instruction see above this page↑. 

Pizza Dough

Ingredients:
1 tbsp caster sugar
15g dried yeast
220ml lukewarm water
450g plain flour
½ tsp salt
3tbsp olive oil
Preparation:

1. Dissolve sugar and yeast in 90ml lukewarm water in bowl in leave for a few minutes to activate. If the yeast does not bubble in 5 minutes, discard it and start again.

2. Combine flour and salt in a bowl with a hook of heavy duty electric mixer, and mix about 1 minute. Add the olive oil, remaining 125ml water and yeast mixture.

3. Mix until the dough loosely clumps together and clean sides of bowl.

 4. Transfer it to the floured surface and knead for 5 minutes or until the dough gets a velvety texture. Place dough in greased bowl and cover with a tea or clean cloth.

5. Let rise in warm place this should take about 1½ hour until double size. Punch the dough to its original size, then divide into 2 portions. At this stage you can freeze the dough in an airtight plastic bag  for up to 2 weeks.

6. Take one ball of dough and dusted with flour mixture. Push the dough out to make a thin circle. Using the fingertips or rolling pin and working from the center of the circle outwards, flatten the dough into a 25mm inches thin and 12 inches wide. When dough is now ready and place your desired toppings on the pizza.

Whole Wheat Pizza Dough
Switch up your favorite pizza dough recipe by adding whole wheat flour for health benefits. This is pretty much the same preparation on the basic pizza dough, just follow the instruction above the page↑.
Ingredients:
1 tbsp honey
½ tsp salt
15g active dried yeast
3 tbsp extra virgin olive oil
220ml lukewarm water
300g whole wheat flour
150g plain flour