Stuart Bowe's pizza dough
Stuart's pizza dough benefits from a slow rise and believe me, it's worth the wait
SERVES
6
PEOPLE
PREP TIME
720
MINUTES
Ingredients
For the dough:
1kg type 00 flour
30g sea salt
600ml warm water
7g pack dry yeast or 15g fresh yeast
Method
Bloom yeast in warm water, add 100g flour, mix into batter. Gradually mix remaining flour until all ingredients are incorporated. Cover and set aside for 10 minutes.
Add salt and mix until dough is well kneaded. Cover, leave for 10 minutes.
Turn dough onto lightly floured table, cup hands behind dough and pull it towards you to form nice smooth ball. Leave for at least ten minutes or up to an hour, then divide into 6 x 250g balls.
Roll balls until smooth and place into edged container. Cover, leave to prove at room temperature until 50% risen then refrigerate overnight. Remove from fridge one hour before baking.
