How to Make:
- Place flour and 500ml (2 cups) water in a mixer fitted with a dough hook attachment. Begin mixing on low speed and keep mixing until the flour has absorbed the water but is not smooth. This should take 3-4 minutes. Rest the dough in the bowl for 15-20 minutes.
- Meanwhile, dissolve yeast in remaining water. Once the dough has rested, turn the mixer on to medium and add the dissolved yeast. Mix for 2 minutes, then add the salt. Mix for 2 minutes, then add the olive oil. Keep mixing until the dough is shiny and homogenous, about 6 minutes. Turn the speed up a little and mix for 2 minutes more.
- To check the elasticity is right, stretch a piece of dough – if it forms a strong, transparent membrane without breaking (similar to blowing a bubble with gum), it’s ready. Rest the dough, covered with plastic wrap, for 30 minutes in winter or 15 minutes in summer. It is then ready to be shaped.
- Once the dough balls have matured and tripled in size, remove from the fridge and leave at ambient temperature for 3-4 hours (less in summer and more in winter) before forming the bases. Choose the dough ball to be used and lightly sprinkle some flour over the top and along the edges where it touches the surrounding balls. Use a pastry scraper or knife to separate the dough ball from its neighbours.
- Lift the dough ball from the tray and turn it bottom-side-up, revealing the bubbles. Place the ball, still bottom-side-up, on a small mound of flour and turn it over in the flour so that both sides are covered.
- Begin by using your fingers to form the cornice (border) and push the dough out, making the circle larger. Once the circle has doubled in circumference, remove it from the flour and place on the work surface.
- Keeping one hand on one side of the base, gently stretch the opposite side with the other hand and lift and slap the dough circle from side to side. This will stretch the gluten in the dough and the base will get larger and larger.
- Once stretched to the desired size (our pizzas are around 30cm in diameter), place the base back on the work surface and neaten it into a circle. The pizza base is now ready for you to dress with the toppings and then bake.
Time for preparing:6 min. PT6M
- 1kg (6 2 ⁄3 cups) unbleached, stoneground whole-wheat flour or strong bread flour
- 550ml water, at room temperature
- 2g dried (powdered) yeast
- 20g sea salt
- 30ml extra virgin olive oil