Ingredients

00 Flour 550g

water 358g

salt 13.7g

dry yeast 2g

This recipe makes four medium 230g pizza dough balls

Method

1, Place the water, salt and 50g of flour and mix well. Don’t worry if there are a few lumps in this mix. The small amount of flour is there to create a buffer so the salt doesn’t kill the yeast we are about to add.

2, Add the dried yeast to the water, salt and flour mixture.

3, As a precaution wait 5 minutes to see if you can see bubbles forming on the top layer of the mixture, this means the yeast is active.

4, In another mixing bowl add your flour and make a well in the middle. Add your water mixture and with your hand start mixing.

5, Once you have achieved a dough like ball and don’t worry the dough will feel wet and sticky at this point. Flour your surface and place your dough ball onto.

6, knead your dough ball for 5-10 minutes adding as little flour as possible. once the dough has become firm and springy, place back in a floured bowl and cover with a damp cloth and leave to prove for 1 hour.

7, Once your dough has risen, portion your dough into 230g balls and place on a large floured baking tray or a dough box if you have one. once again cover these balls with a damp cloth and leave for 45 minutes.

8, Your dough balls are now ready for shaping. If you feel confident on a floured work surface shape the dough with your hands working your way out from the middle. However, a rolling pin with light pressure works just as well.