Pizza
Found dough a little wet. Prob divide into 6. Although the recipe is split over 2 days, I have made dough and made the pizzas in one day - just don't rush things.
Ingredients
- 315ml (original recipe says 325mlwater at room temperature
- 4g Fresh yeast or 2g dry yeast
- 500g Strong white bread flour
- 8g Salt
Method
- Day 1
- Making the Dough
In a large mixing bowl weigh your yeast, add the water and mix together until the yeast is dissolved. Next add the flour and salt. Mix everything with your dough scraper for about one minute until it comes together into a dough with no obviously wet parts or dry flour. and then turn it out onto a clean table. Then, shape it into a ball and place it back into the bowl. Cover and leave to rest for 1-1.5 hours
- Fold
Turn the dough out of the bowl onto a surface dusted very lightly with flour, and fold it up into a smooth ball. Return it to the bowl, cover once again, and rest for a further 1-1.5 hours
- Dividing and Balling
Dust the table and top of your dough lightly and use your dough scraper to turn it out onto the table. Divide it into six pieces, around ±140g each. Shape each piece into a tight ball and line up on a tray. Dust the dough balls and cover loosely with cling film or another upturned tray and rest in the fridge overnight.
- Day 2
- Stretching out your pizza dough
When you are ready to make your pizzas, preheat your oven to 230°C fan/gas mark 9. Take a ball of dough and press down to flatten on well-floured surface. Using you finger tips flatten further and then roll out to a thickish disc about ½ to ⅔ of the diameter of final pizza size. Allow to rest for a few minutes (this is usually while the previous pizza cooks or you are eating). Do the final shaping by hand. Bend fingers of both hands to a loose fist and place pizza dough on top of floured knuckles. Move hands apart to stretch dough out thinly - but carefuly as you don't want holes. You could just roll out the dough but I find this easier. Transfer dough to a board or pizza peel which has a dusting of semolina or polenta. Turn back the very outside edge of the dough to form a lip all the way round.
(Originally - dust a dough ball well with semolina. Using your thumbs, press down the dough all round the edge just inside where you imagine the crust to be. Then, with your fingers, push down the dome in the middle to make it flat. Pass the dough from and to hand stretching it out evenly into a circle. You might find it easier to hold the pizza base by the edge just inside the crust, working your way around letting the weight of the dough hanging down do the stretching for you. Or spin it in the air, catching it on your knuckles in between!)
- Topping your pizza
That's up to you
- Baking your Pizza
I recommend baking your pizza on a hot stone at 230°C fan/446F/gas mark 9, because that’s as high as my oven goes. Traditionally pizza ovens go WAY HOTTER so, if your oven goes higher and you’re confident it has an even heat throughout, crank it up! Just make sure that stone has a good 30-40 minutes to heat up properly. Slide your dough with the paper onto a wooden peel or a flat baking tray. Slide it off of the peel onto the hot stone, paper and all. Depending on the temperature your oven is at, the pizza will take around 5-10 minutes to cook, browning on the top and crisping on the base. If you can, slide out the paper half way through baking, and if not, it’ll quite happily stay there until the end of baking. Remove your pizza from the oven with your peel and slide it onto a wire rack. Remove the paper if you haven’t already. I like to let my pizza rest up for 5 minutes or so on the wrack before cutting, just to keep the base nice and crisp. You won’t be able to eat it straight away without burning your mouth anyway!
https://www.bakewithjack.co.uk/blog-1/2021/3/3/homemade-pizza-dough Bake with Jack https://www.bakewithjack.co.uk/blog-1/2021/3/3/homemade-pizza-dough