Ingredients
- 750g Type 0 flour (don't use general purpose flour)
- 24g salt (4.2 tsp)
- 1/2 tsp of dry yeast
- 525ml water
Method
- Add all the dried ingredients into mixer. Mix until combined
- Add water and mix until a sticky dough is formed
- Let rest until doubled in size (16-24 hours)
- Split into 4 equal parts (around 305g each)
- Fold edges in until a tight ball is formed
- (If storing) Place into individual plastic bags, and freeze now
- (If eating) Stretch out the dough into plate size pizzas
- Place onto a "pizza plate", liberally covered in cornflour (maize flour)
- Top with tomato sauce and toppings (if using mozzarella, grate it, as chunks will not melt properly)
- Bake in preheated over with pizza stone (at least 20 mins at temperature) for 10ish minutes
- Let the cheese cool enough not to run before cutting
- Enjoy!
