Perfect Pizza Dough
For 4 pizzas:
600g 00 flour
0.6g instant yeast or 1.2g fresh yeast
420g cold water
12ml olive oil ≈ 9.5g
In a stand mixer or mixing bowl, combine the flour and yeast (if using instant yeast). On a low setting or by using your hands, slowly add the water (with fresh yeast mixed in if using) whilst it is kneading until all combined (don't be too slow otherwise the dough will form before adding all the water, and it will be very difficult to add the rest without adding more flour).
Continue to knead for about 8-10 minutes until smooth and elastic. Then after resting for 1 minute, add the salt and oil and continue to knead for 5 minutes until smooth and elastic once again.
Shape into a ball, rest on the surface for 10 minutes (covered) and then transfer to an oiled proofing container after shaping once more and prove for 10 hours at room temperature sufficiently covered so that the dough does not form a skin.
After 10 hours, shape into 4 equally sized dough balls (240 - 250g approx.) and place into floured Tupperware containers or pizza tray. Prove in the fridge for 24-48 hours.
Once retarded in the fridge, take out for at least 2 hours before using.
When ready, shape a ball into a pizza using your hands, then add small amounts tomato sauce, mozzarella, basil and olive oil, then cook at 480 degrees centigrade for 60-90 seconds until ready.
Added by: Stanley Farrant
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