Perfect Pizza Dough
Recipe makes enough dough for 4x pizza.
460g Italian Type 00 White Flour (118)
1g Active Dry Yeast (1/4 teaspoon)
329g water (see below re temperature)
Total weight = 800g (so just keep adding water until you hit 800g)
If you want the dough to be ready in 4-5 hours then use very hot water (not boiling, but a 50/50 mix of room temp and boiling is fine) and increase the yeast to 2g (1/2 teaspoon).
If you want the dough to be ready in 8-12 hours (eg: overnight) then just use room temperature water.
Mix together the ingredients above. I use a stand mixer, but you can use whatever method you like.
After you've waited the appropriate amount of time you're ready to go!
Put your pizza stone (if you have one) onto a shelf in the oven, and set the oven temperature to max (mine goes up to 270ºC which is perfect). If you don't have a pizza stone then i guess you could make do with a baking sheet and some non-stick baking parchment.
While the oven is heating up you can portion out the dough into 4 equal sized balls. Sprinkle some flour onto your worktop (i use a sieve to get a nice even layer) and then roll the first piece of dough out into a pizza size.
Once the oven reaches temperature wait another 5-10 mins for the pizza stone to get scorching hot and then you're ready to make pizza!
Note: If you have leftover dough, or if you want to prepare the dough before hand, then you can put it in the fridge to slow the fermentation process. as long as the dough is kept in the fridge airtight, it will keep like that for up to 24 hours no problem.
Incase useful, below are the next steps i personally follow to make pizza:
Remove the shelf with the pizza stone still on it and place securely on top of the hob (my hob has a cast iron grid so can easily take the heat).
Pick up pizza dough (using fish slice or similar) and slide pizza dough onto pizza stone.
Drizzle olive oil onto pizza dough and use the back of a spoon to spread it out (leaving a 1 inch area dry around the edge).
Add 1-2 tablespoon passata (or your tomato sauce of choice) and spread around using back of a spoon (still avoiding the edge!).
Grate parmesan over the top of that!
Add pieces of mozarella (buffalo is best!)!
Add any other toppings you like (mushrooms, salami, etc).
Pop the shelf with the pizza stone on it back into the oven and cook for around 6 mins @ 270ºC.
Remove tray with pizza stone on it and place securely on top of the hob.
Use fish slice (or similar) to transfer Pizza onto cooling rack.
If you want to add rocket, this is the perfect time to do it.
After 5 mins you can transfer pizza to chopping board, slice, and then move onto plate.
Eat and enjoy!!
Added by: Russell Hasenberg
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