Pizza Dough 59.65% 💧

Updated at: Sat, 30 Mar 2024 10:38:23 GMT

Step 1

Add all the dry ingredients to a bowl, combine.

Step 2

Make a well in the center of your combined dry ingredients

Step 3

Add half the water, mix with a wooden spoon

Step 4

Once combined, add the rest of the water then the olive oil

Step 5

Tip onto a floured work surface and knead for 5 - 10 minutes

Step 6

Divide into even dough balls (weighed)

Step 7

Wrap in cling film or put into airtight container, allow to sit on the work surface at room temperature covered for 1 hour (If using cling film, leave enough air / space for the dough to continue to rise a little more)

Step 8

Proceed to put the dough into the fridge for minimum 6 hours, the longer you let your dough ferment (within reason) the better structure and flavour it will produce.

Step 9

Remove from the fridge two hours before stretching or shaping, round your dough a little if it has expanded to a different shape.

Step 10

At this point I would use semolina flour to cover the surface, from there roll one of your dough balls GENTLY in the semolina, proceed to stretch WITHOUT touching the crust too much, shape it but don't press down on it. You can make it as big as you like.

Step 11

Cook for 5-8 minutes, dependant on toppings, using a preheated pizza stone at 250C FAN oven (Make sure to follow instructions on your stone, mine says preheat for 30 minutes BEFORE using.) You can of course use different ovens and methods of cooking but this is what I use and have had decent success with.

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