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Pizza Dough
Course Mains
Cuisine Italian
Prep Time 15 minutes
Passive Time 2 1/2 hours (ish)
Servings
people
Ingredients
  • 500 g '00' or strong white bread flour I prefer '00' pasta flour
  • 3.5 g active dried yeast Half a sachet
  • 10 g salt
  • 300 g warm water
Course Mains
Cuisine Italian
Prep Time 15 minutes
Passive Time 2 1/2 hours (ish)
Servings
people
Ingredients
  • 500 g '00' or strong white bread flour I prefer '00' pasta flour
  • 3.5 g active dried yeast Half a sachet
  • 10 g salt
  • 300 g warm water
Instructions
  1. Measure all ingredients into the mixing bowl of a stand mixer and mix on the lowest setting for 10 minutes.
  2. Prove the dough for 1-2 hours (depending on the temperature of the room) in a plastic box with lid, (or cover bowl). If you have it, sprinkle the base of the box with semolina as it stops the dough from sticking. .
  3. Take the dough out and cut into 4 quarters. Knock it back (gently re-round it taking out the excess air), and put them back in the plastic box (or cover) to double in size (about 30 minutes)
  4. Shaping the dough. For years, we've just used a rolling pin, it works, you still get a good pizza so go with that method if you like. Lightly flour the work surface. When rolling, roll it, turn it a quarter, roll again, keep doing this (roll, turn, roll, turn) and you should get a good round base. If not using a rolling pin. Stretch out the base, pushing from the centre leaving a cm at the edge to form the crust.
  5. Top with passata, a sprinkle of Italian dried herbs, grated mozzarella, and a little grated cheddar, cook until the cheese is golden on the hottest setting of the oven. Garnish with torn fresh basil.
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