Welcome to my new series, where we will be making homemade pizza! Today, I'm sharing the pizza dough, and in the following videos, starting tomorrow, I'll be posting my favourite pizza ideas, so stay tuned!
Vegan, nut free, sugar free | Serves 8 | MAIN
Ingredients:
- 650ml water, room temperature
- 9g instant yeast
- 20ml olive oil
- 1kg pizza flour (I'm using Caputo pizzeria) + extra for dusting
- 20g salt
Steps:
1.Add the water, yeast, and olive oil in the bowl of your standing mixer or a large bowl and mix to combine (start with low speed and gradually increase).
2.Then add the flour bit by bit while mixing with a wooden spoon, silicone spatula, or the dough hook of your mixer.
3.When you have added 1/3 of the flour, add the salt, then continue with the remaining flour.
4.If you are using a standing mixer, continue kneading on medium speed for 10 more minutes, stopping and turning the dough halfway through.
5.If you are kneading by hand, once you have added 90% of the flour, place the dough on a clean surface that is lightly floured and knead for 10-12 minutes, while using the remaining flour to knead, push into the dough, turn it, twist it, and do it all over again.
6.Then shape it into a ball, add it to a lightly oiled bowl, cover it, and let it rest for approximately 2 hours.
7.The dough should have doubled in size. Knock the air out and turn it into a clean surface.
8.Divide the dough into 10 pieces of 170g (or 6 pieces of approximately 280g) and shape into balls, rolling each ball against the table making a large circle, using your hand as a claw.
9.Store each ball into a lightly oiled container, cover, and store in the fridge to ferment for 72 hours. The fermentation not only helps develop flavour but also improves the elasticity and texture of the dough.
Here's how to stretch and bake the pizza, plus my favourite combinations.
Enjoy!
Notes:
*Store it in the fridge for up to 6 days.