PIZZA (BASE)

 

Category:	Antipasto
Yield:	4 portions
Nos portion/Portion size:	800 g
Preparation Time	120 minutes
Cooking Time	3-4 minutes
Total time	124 minutes

 

RECIPE
Ingredients	Unit	Gross weight	Net     weight
Bread Flour	g	500 g
Dry yeast	g	7 g
EVOO	g	25 g
Salt	g	13 g
Water	ml	300 ml
sugar	g	5 g

 

METHOD

Mix flour, yeast and sugar, then mix in water and oil;

It will come together into a rough dough that leaves the bowl clean, after that incorporate the salt

Scrape out onto a floured work surface and bring it together into a ball; then

Knead for 5 minutes using your hand or 3 minutes in a stand mixer

Let the dough rest for 1 hour.

Shape into a log, knocking out all the air, and cut into 4 equal pieces;

Tuck the sides of the dough underneath, money-bag style;

This stretches the dough on one side so you have a smooth surface;

Place on a tray, then cover with a towel;

Rise for 1 hour in a warm place until almost doubled in size.

Strech the pizza:

Pizza dough should be stretched, pulled and pushed outwards as opposed to flattening down like when rolling out pie crusts.

Once you flatten with your fingers / palm, then start using your hands to stretch and pull the dough to make it larger, rotating as you go, until it’s almost about 25cm / 10″ wide; Drag onto pizza pan, then continue

Bake the pizza for just 2 minutes at 275°C/530°F .

The pizza bases will be pale and just cooked through in the centre which is what you want. Add the tomato sauce, mozzarella or any topping you like and cook in oven for 1 minute until the cheese will be melted.