“There’s a world of difference between a good pizza dough and a perfect one. It’s not hard, but you do need to follow a few basic rules. Firstly, it’s essential to use the right kind of flour. You’ll need a plain flour with a medium protein content and this is sold as strong, baker’s or pizza flour. The second tip is to never combine the salt and yeast together as the salt can kill the yeast and you’ll end up with a brick of a pizza. And finally, if you have time, proving the dough for 24 hours before using not only adds depth of flavour to the dough, it also allows the yeast to fully mature meaning you’ll feel less bloated after eating.” Mauro Gulli,
500 g (3⅓ cups) sturdy bread flour
7 g (1 sachet) dried yeast
1 tsp caster sugar
300 ml filtered water
three tsp olive oil, plus additional, for greasing
15 g tremendous sea salt
Oven temperatures are for standard; if utilizing fan-compelled (convection), cut back the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are recent (until specified) and cups are flippantly packed. | All greens are medium dimension and peeled, until specified. | All eggs are 55-60 g, until specified.
Resting time 1 hour or in a single day if time permits
Place the flour in a mound in your work floor and make a nicely within the centre. Add the yeast and sugar to the centre of the nicely, then pour within the water and oil and mix till a dough comes collectively. Add the salt, then knead on a flippantly floured floor for 10 minutes or till easy and elastic. Place the dough in a flippantly oiled bowl and switch to coat. Cover the bowl with plastic wrap, then stand in a heat, draught-free place to show for 1 hour or till doubled in dimension. If you wish to let the dough mature, refrigerate the dough in a single day earlier than proving. The following day, take away from the fridge, convey to room temperature, then show as per the recipe.