Pizza Dough
Ingredients
- 120 g water @ 35℃
- 10 g olive oil
- 2 g instant yeast
- 4 g sugar
- 190 g bread flour
- 4 g fine sea salt
Instructions
- Combine all ingredients into the bowl of a stand mixer. Mix with the dough hook until the dough clears the sides of the bowl, around 5-10 minutes.
- Transfer the dough to an oiled bowl, cover and let proof for 45 minutes.
- Stretch and fold the dough 4-5 times around the dough, then slap and fold the dough a further 5-6 times. Cover and refrigerate for at least 6 hours, ideally overnight.
- Flip the dough on to a floured surface and roll in to a ball. Place the ball on a floured tray, then cover and allow to proof for 1.5 hours.
- Whilst the dough is proofing, preheat a pizza stone for at least 45 minutes on the oven's maximum temperature.
- Lightly flour the proofed dough ball, then shape in to a 18-20cm circle leaving a small raised edge. Then hand-stretch the dough out to approximately 30cm by running it over your knuckles.
- Dust a pizza peel with cornmeal, then lay the dough on it. Add your sauce, cheese and toppings, then bake on the stone for 7-8 minutes until cooked.