PIZZA DOUGH

SERVES 4

H 1kg strong white bread flour (ideally type 55 French bread flour)

2.5g dried baker’s yeast

(4g if using fresh yeast)

700ml water

25g salt

30ml extra virgin olive oil

1 Use a stand mixer to combine the flour and yeast, kneading for 8-10 minutes at speed 1. Slowly dribble in 560ml water over the course of the kneading. Once the dough is smooth, add the salt and move to speed 2. Pour in the rest of the water gradually over the next 5 minutes or so. The secret of success here is to incorporate the water very gently, making sure that the dough has absorbed it fully before adding more. Then sprinkle the oil on the dough.

2 The dough is ready once it’s nice and smooth and doesn’t stick to the sides of the food processor. If you really want to become a professional pizzaiolo, then the ideal temperature at the end of the kneading process is 23C-25C.

3 Remove the dough from the mixer and mould it into a ball. Transfer to a stainless-steel bowl, cover with clingfilm then leave to rest at room temperature for 1 hour. Next, transfer the dough to the fridge for a further 18-24 hours. This is the secret of true pizzaioli – the careful maturing of their dough, which also makes it much easier to digest. If you don’t have 24 hours to spare, double the amount of yeast and leave the dough to rest for around 2-3 hours at room temperature.

4 If you’ve opted for the 24-hour version, remove the dough from the fridge and leave it to rest (with the clingfilm still in place) for 1 hour. Divide it into portions (it will make 4 circular pizzas, around 24cm in diameter) on a work surface sprinkled liberally with flour or coarse semolina.

5 Cover the portions and leave them to rise to double the size in 4 containers before you roll them out (reckon on around 3-4 hours, as good pizza dough is a story of love and patience).