Basic pizza dough recipe

Ingredients

Servings: n/a 570 g plain flour type 00, cooled salt 1 and 3/4 tsp 1 tsp dried yeast or 21 g fresh yeast coarse flour semolina flour coarse cornflour (or wheat bran for sprinkling) oil for spreading

Recipe preparation procedure

1 1. Allow the yeast to rise in a little lukewarm water or milk with a pinch of sugar. In a large bowl, mix the risen yeast with the flour and salt. If you are using dried yeast, mix it directly into the flour. Stir in 1 and 3/4 cups of cold water, preferably with a metal spoon, until it is all incorporated into the dough. Knead into a thicker smooth dough. If you are working with your hands, dip your hand in the cold water and knead the dough in the bowl while wiping the bowl with your other hand. Change the direction of rotation from time to time as this is said to loosen the gluten in the dough. Knead for 5-7 minutes until the dough no longer sticks to the sides of the bowl. It should be elastic but still slightly sticky. Then turn it out onto a work surface sprinkled with coarse flour, semolina or bran. 3 3. Using a dough scraper dipped in cold water, divide the dough into evenly sized loaves (6 should work). Sprinkle the loaves with coarse flour, flour your hands and shape the loaves. Place them side by side on a baking tray lined with baking paper and greased with oil. Brush the dough with oil, place the tin in a large plastic bag and leave to rise overnight in the fridge. Slow fermentation is a tried and tested procedure that will give the dough a wonderful flavour and aroma! 4 4. 2 hours before baking, remove the baked goods from the fridge. Soak the work surface, the baked goods and your hands. Roll the sides into a pancake and roll out to the desired shape. Leave to rise, covered with cling film, for a further 2 hours. About 45 minutes before baking, preheat the oven to the highest temperature.