Makes five pizza dough bases.

512gm warm water

3gm instant dried yeast

800gm 00 flour/pizza flour

15gm fine salt

Add the instant yeast to warm water and mix together until well combined and allow to sit to the side for 5 minutes. In a stand mixer with kneading attachment mix together flour and salt. Add in yeast water and turn on stand mixer and allow to come together slowly before turning to medium speed and kneading for 6-8 minutes or until you have a super smooth dough that pulls away with easy. Place in bowl wrapped tightly with glad warp and pop in fridge over night (minimum 14 hours) to allow it develop flavour.

The next day remove from bowl, weigh the dough and then portion equally five ways. Set up a large deep tray with lots of flour and semolina dusting on the bottom (if you don’t have a large tray you can close tightly, seperate container with tight lids will work). Grab the portions one by one and fold the dough over itself and in on all four sides, before with pressure using both hands roll the doughs around the table to create a smooth sphere. Repeat this with all five dough portions and place with solid gaps between on tray. Leave in hot place to proof for 3-4 hours.

This is when you can prep your toppings. Also when your nearly ready to get going make sure your pizza oven is roaring hot.

Once dough balls have doubled in size and relaxed out, heavily flour a board and grab dough ball. Flatten down, before pushing your fingers into the dough creating a crust, do this to both sides. Then the technique I use is pulling the dough out, flinging over my handed then pulling the dough out and doing this 360 until I have a large dough.

Very important, don’t over pull and create holes, take your time. Also make sure there is a heavy amount of semolina or flour on the bottom of the dough or it won’t smoothly move. 

Once ready to top, add a couple spoons of tomato sauce and spread around leaving a border for the crust to bubble up. Top with whatever toppings you like, I do mozzarella, olives, anchovies and basil (make sure to drizzle oil on basil so it doesn’t burn, or just pop on fresh after).

To pick dough onto pizza peel by pinching the crust and very quickly sliding under pizza. If there isn’t enough flour or semlolina underneath, this won’t work. Shake the pizza into the pizza oven with a quick push off the peel, before using a small peel to move the pizza 90 degrees every time the corner becomes charred dark brown allowing all corners to cook. This should take 90 seconds - 2 minutes max all up.

Cut up and enjoy.