1 kg strong baker's flour or 000 flour 10 g salt 10 g sugar 20 g dry yeast or 40 g fresh yeast 660 mls cold water
Place all the dry ingredients in a large bowl.
Make a well in the centre.
Slowly add only 600ml of the water into the well-never add warm water, it activates the yeast too quickly
Gently incorporate the wet and dry ingredients by gently moving the water into the flour mixture. This will take 3-4 minutes.
The remaining 50-60 ml of water is only added if required, depends on the nature
of the flour.
Place dough on a floured benchtop.
Kneading the dough develops the gluten strains in the flour. If 1 kg of dough is too difficult to manage, divide in half and work in
two batches. Press down and away from your body turning the ball of dough
After 10 minutes you should have a smooth ball.
Don't skimp on the kneading time, use it as a meditative time or
take out the frustrations of your day as you push the dough around.
It should have a smooth skin and
feel like plastic. Add extra flour if needed.
Divide the dough into individual balls for pizza.
1kg of mixture can make eight 200g pizzas.
Create round balls by using the palms of your hands to cup the dough.
Cover with plastic wrap and a tea towel to stop a crust forming.
Let them rise for 10 - 15 minutes. Using a rolling pin, evenly roll out each of the balls of dough.
Place on a preheated pizza stone or pizza tray and add favourite
Cook in a preheated oven 200 degrees for 15 -20 minutes until base
is crisp and topping golden.
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