Pizza Dough

MAKES 10 × 250G DOUGH BALLS (ENOUGH FOR 10 PIZZAS)

INGREDIENTS

8g fresh yeast, crumbled, or 2 tbsp dried yeast

1L water 1.6kg good-quality strong pizza flour

2 tbsp salt

METHOD

1

Dissolve the yeast in 1 cup (250ml) of the water in the bowl of an electric mixer fitted with the dough hook. Add the flour, salt and remaining 3 cups (750ml) water and mix on low speed until combined, then increase the speed slightly and mix for 10-15 minutes or until 2 the dough is smooth and elastic. Transfer the dough to a container, cover and leave it in the fridge

3 for 24 hours.

The next day, remove the dough from the fridge, then cut and weigh it into 10 × 250g pieces. Roll into balls and leave them on a floured tray, covered with a clean tea towel, to prove for another 24 hours in the fridge. The next day the dough will be ready to use.