Ingredients
- 1kg strong white bread flour
- 700ml tepid water
- 3g fast action dry yeast
- 3 1/2 tsp fine sea salt
- 1kg strong white bread flour
- 700ml tepid water
- 3g fast action dry yeast
- 3 1/2 tsp fine sea salt
Mix the yeast and tepid water and set it aside for 5 minutes. Bubbles should form on the surface. If there are no bubbles your yeast is dead… start again!
Mix the flour and salt in a big bowl, being sure to disperse the salt as this can stop the yeast from working.
Tip the water into the flour and bring it together with a butter knife. If using a stand mixer, use the paddle attachment. Once it comes together into a rough dough get your hands involved and turning it out onto a flat, lightly oiled worktop. If continuing to use a stand mixer, switch to the dough hook.
This is a high hydration dough and will be sticky but try to avoid dusting with flour – bench scrapers will be your best friend. The more you work it the easier it will become to handle (but it’ll always be a sticky dough). Knead for 10-15 minutes by hand or 7-10 minutes in a stand mixer at medium speed.
You know it’s done when it’s shiny and smooth.
SAME DAY DOUGH – Fast ferment for delicious pizza and no waiting
Bring into one big ball and pop into a lightly oiled airtight container or bowl covered in clingfilm. Leave at room temperature for 3-4 hours until more than doubled in size.
Remove and tip out onto a lightly floured worktop and separate into roughly 250g balls (7-ish pizzas), the rounder the better. Try not to incorporate the flour into the dough, keep it on the surface. Tucking it under itself to give a tight ball. Don’t overdo it as you’ll tear it into a doughnut.
Leave at room temperature, covered by a damp tea towel for 1 hour 30 minutes.
NEXT DAY DOUGH (BETTER) – Slow ferment for a softer more flavoursome pizza
Bring into one big ball and pop into a lightly oiled airtight container or bowl covered in clingfilm. Leave at room temperature for 1 hour and it should increase the size by 50%.
Pop in the fridge overnight. If you have the time 24 hours is ideal (don’t push it past 48 hours). Remove from the fridge and leave for 2 hours to return to room temperature.
Remove and tip out onto a lightly floured worktop and separate into roughly 250g balls (7-ish pizzas), the rounder the better. Try not to incorporate the flour into the dough, keep it on the surface. Tucking it under itself to give a tight ball. Don’t overdo it as you’ll tear it into a doughnut.
Leave at room temperature, covered by a damp tea towel for 1 hour 30 minutes.
You now have the perfect dough for your pizza base. Get stretching and top with your favourite toppings.
COMING SOON…
- How to stretch pizza dough
- Pizza Sauce
- Topping inspiration
- Cooking the perfect pizza with Ooni