A base here that trial and error has settled on! Makes 3 pizzas as per the pics below, its a straight to the point base that includes;
- 500g of strong white flour (ideally Type 00)
- 320ml of water
- 40ml of olive oil *(really helps dough become stick-free)
- Pack of fast-acting yeast about 7g
- 5g of salt (i use sea salt)
Blend it all together and then knead it for five minutes. cover and leave! When I say leave, I mean for hours! there is no rush and a useful dough to start in the morning ready for eating in the evening. You can also slow rise this dough in the fridge for 24/48 hours.
When ready, split the dough equal to the number of pizzas you are making, spread out, top and cook… 15 – 20 minutes in the oven on the highest possible heat (pre-heat the oven), ideally on a pizza stone.
If you are using a wood-fired oven, one, two or three minutes should be enough.
Enjoy!
