Go Back

Ultimate Pizza Dough

Inspired by the Official Napoli Pizza Maker's Association, using 60% hydration
Prep Time 20 mins
Cook Time 1 min
Proving 2 hrs
Total Time 2 hrs 21 mins
Course Main Course
Cuisine Italian
Servings 10

Ingredients
  

  • 1 kg Strong White Flour or 00 Flour
  • 1 thumb Fresh Yeast (or 2tsp of dried active yeast)
  • 25 g Sea Salt
  • 1 glug Extra Virgin Olive Oil
  • 600 ml Water

Instructions
 

  • Stir the yeast into the water and allow to froth for 5mins
  • Stir the salt and olive oil into the flour on a clean surface
  • Make a well in the middle of the floor and pour in a little water, pulling flour over it and repeat until all water is added.
  • Knead for a good 10mins to form good gluten - you will see strands forming.
  • Form the dough into a round and put in an oiled bowl covered with a tea towel for 2hrs to rest.
  • When the dough has doubled, push down gently to expel the air and leave to rest for 10mins again.
  • Pull off tennis ball size pieces with oiled hands. Form them into a perfect ball - the more circular at this stage, the better they will form into round pizza! On a floured (or even better fine semolina'd) surface you cant stretch and form your pizzas. Stretch as thin as you can either by hand or use a rolling pin.
  • Add toppings and use a peel to cook in your super hot outdoor oven for 90secs
Keyword Pizza