This is the dough I make most weeks, based on the recipe in Pizza modo mio by John Lanzafame. I usually double the ingredients and make 2 pizzas.
- 100g luke warm water
- 1 teaspoon dried yeast
- 160g bread flour
- 1 tablespoon olive oil
- generous pinch of salt
- generous pinch of sugar
- Combine the yeast and water and leave until bubbles start to form in the water
- Weigh out the flour, salt and sugar in a decent sized mixing bowl and combine
- Add the olive oil to the water and yeast mixture and stir to incorporate
- Add the water mixture to the mixing bowl and stir with a wooden bowl until all of the flour is absorbed into the dough
- Empty the dough from the bowl onto a lightly floured surface and knead until smooth this should take around 4-5 minutes. The dough will be initially quite wet but keep kneading and it will start to come together into a smooth ball.
- Put a light covering of olive oil in the mixing bowl and add the dough, rolling it around to cover it in the oil.
- Leave in a warm spot in the kitchen until it has increased in size by at least half, preferably until it has doubled in size
- You can make pizza now, or for an even better result put the dough in a sealed flour coated bag in the fridge over night. Take the dough out of the fridge 2-3 hours before you want to make pizzas the next day to let it come back to room temperature
- Roll the dough out or shape it by hand into the pizza size that you require. Then leave it for at least 30 minutes.
- Add pizza sauce, cheese and toppings and bake in a very hot oven for 5-7 minutes