Basic pizza dough

Method

• step 1

  INITIAL PREPARATION

  Tip the flour into the bowl of a stand mixer fitted with the whisk attachment. Add 550g of water and mix for 3-4 mins or until the mixture is compact.

• step 2

  FIRST RESTING PHASE

  Remove the dough from the mixer and put in a bowl. Cover and leave to rest at room temperature (18-20C) for 2 hrs.

• step 3

  SECOND MIXING PHASE

  Put the dough back in the bowl of the stand mixer. Dissolve the yeast in 50g of water, then add to the dough and start mixing.

• step 4

  INCORPORATING THE REMAINING WATER

  Gradually add 100g of water in a slow, thin stream, while continuing to mix. When about half of the remaining water has been added, fit the stand mixer with the dough hook and incorporate 25g of fine salt. Continue adding the rest of the water gradually, followed by the olive oil (if using) until the dough is well combined, smooth and homogeneous.

• step 5

  SHORT RESTING PHASE

  Let the dough rest, loosely covered, on the counter for 20 mins.

• step 6

  FOLDING

  Once rested, fold the dough, turning it onto itself to create a smooth and elastic texture.

• step 7

  BULK FERMENTATION

  Put the dough in a bowl tightly covered with clingfilm. Leave it to rise for 3-4 hrs at room temperature.

• step 8

  FORMING DOUGH BALLS

  The dough should have doubled in size. Remove the clingfilm and tip the dough onto the counter, using a spatula to ease it out. Use a dough scraper to divide into six equal pieces. Use your hands to stretch, fold and shape each piece into a ball.

• step 9

  RESTING THE DOUGH BALLS

  Transfer the dough balls to a suitable lidded container and seal. Let the dough balls rest at room temperature for 1 hr-1 hr 30 mins.

• step 10

  COLD FERMENTATION

  Put the sealed container in the fridge at 4-5C for a further 12-14 hrs.

• step 11

  PREPARATION FOR USE

  Remove the container from the fridge and allow a further 30 mins-1 hr for the dough to come to room temperature – this will depend on the ambient temperature of the room. Next, use a dough scraper to carefully remove each ball from the container and put it on a floured counter. You can use wheat or semolina flour at this point but do use semolina flour sparingly as too much will taint the taste of the pizza dough once cooked.

• step 12

  SHAPING

  To shape a dough ball, press it into a disc using your fingers, shaping it so the dough is a little thicker around the outside edge. Drape it over the back of your hand and stretch it over your knuckles. Lift the dough and, using both hands, use your fists to stretch and turn it until it’s about 32cm in diameter. If you are not confident to shape a base by hand as I do (it takes practice), you can roll the dough out on a flour-dusted counter using a rolling pin. Do however use a small rolling pin and roll out from the centre of the disc, leaving it thicker around the outside edge to create the delicious risen crust.

• step 13

  TOPPING AND BAKING YOUR PIZZA

  Working quickly, add your chosen toppings and bake as directed by the individual recipes.