I have made a few different pizza doughs in my time but this has to be my fave! To get the perfect dough make it 24hrs before you need it!
Ingredients:
1kg 00 flour, plus extra for dusting
10g sea salt
1 x 7g of dried yeast
Olive oil
Whatever toppings you want!
Method:
1. Pour 700ml of lukewarm water into a large bowl with 10g of sea salt and handful of flour and the yeast, mix and leave for 2 mins.
2. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough.
3. Tip the rest of the flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook).
4. Place the dough in a floured bowl, cover with a clean damp tea towel and prove for 1 hour, or until doubled in size.
5. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (this is the key to amazing dough).
6. Preheat the oven to full whack (240ºC/475ºF/gas 9) and place a pizza stone inside.
7. Move one ball of dough onto a floured surface. Press the ball out into a fat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it’s free-moving.
8. Working quickly add your chosen toppings. Quickly shunt on to your pizza stone and close the oven door to retain heat. Wait 7 or 8 minutes until it is golden and crisp.
9. Eat!