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    Pizza dough

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    Pizza dough

    Great pizza dough needs a long, slow rise to make it extra flavoursome and elastic. It’s important to get your oven as hot as possible, to mimic the conditions of its wood-fired cousin.

    • Preparation time: 20 minutes, plus resting and proving
    • Cooking time: about 35 minutes
    • Total time: 55 minutes

    Makes: 4 pizza bases

    Ingredients

    500g super fine 00 grade or strong white bread flour
    ¼ tsp easy bake yeast
    1 tbsp fine salt
    extra virgin olive oil, for kneading

    Method

    1. Prepare the dough the night before; put the flour in a deep bowl, make a well in the centre and add the yeast and salt, slowly incorporating 325ml warm water until you have a rough, sticky dough.

    2. Knead vigorously on an oiled work surface for 20 seconds, then rest for 10 minutes; repeat twice, using more oil as needed. Put the dough in an oiled bowl, cover with cling film and prove in the fridge for at least 8 hours, or up to 24 hours.

    3. Divide and shape the dough into 4 even balls and space out on a floured baking tray. Flour the surface, cover with a clean tea towel and leave to rest for 1 hour, or up to 3 hours, until at room temperature.

    4. Preheat the oven to 250˚C, gas mark 9; put a baking tray on the highest shelf. Shape each ball into a pizza base (see page 96), then transfer 1 to a well-floured baking tray. Scatter with your favourite toppings and slide onto the hot baking tray. Cook for 6-8 minutes, until crisp and golden; repeat with the remaining bases. 

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