Ingredients (for 8 -10 inch pizzas)
1 kg Italian ‘00’ Flour
30 grams of quick active yeast
25 grams of salt
3 tbsp of extra virgin live oil
650ml of water (at room temperature)
First things first, make sure you have all your ingredients weighed out and ready before you begin to make your pizza dough.
Pour all the water into a large mixing bowl. Add the yeast and mix together until the yeast has dissolved. Using water that is slightly warm or at room temperature will allow the yeast to react at the perfect speed, not too slow or too fast.
Next, combine the flour and salt together and add to the mixing bowl. Mix all ingredients together until it forms into a dough. It should look moist and the texture should be soft.
Remove the dough from the mixing bowl and place onto a sturdy counter top with a flat surface. Start kneading the dough. Initially, the dough will be sticky and if you find it keeps sticking to the counter top, don’t panic! Just try to knead a little faster to prevent it from sticking. Tip: If you find it sticking a lot to the point where you’re struggling to knead, add a little flour to your work surface. The ideal dough should be slightly sticky as this will yield a wonderfully light pizza, so try not to add too much flour as the dough will become firmer and harder to shape later on.
Continue kneading for around 8-10 minutes until the dough is smooth and elastic.
Note: Kneading the dough is a crucial step so don’t skip this step. Kneading helps to release the proteins found in the flour, giving you a stretchier and stronger dough overall.
When you have finished kneading, transfer the dough into slightly oiled bowl, cover with cling film tightly and allow to rest for around 45 minutes to an hour. In this time, the pizza dough will have expanded, double in size.