Pizza

Makes 3 pizza bases (sauce optional). Takes 2 days. 🔒

Dough

Ingredients

• 282 gm water
• 1 gm yeast (1/4 tsp)
• 376 gm flour
• 6 gm salt

Method

Day 1

• Add flour to bowl.
• Warm water to ~35 C.
• And 270 gm water to bowl and mix like baguettes then cover.
• Put yeast in cup and add remaining 12 gm water to hydrate.
• Rest 20 mins.
• Sprinkle salt and yeast on top.
• Fold and pinch 3 times then fold into ball.
• Cover and rest 1 hour.
• Wet hands, stretch and fold ~5 times.
• Flip it over and shape into ball.
• Put in fridge immediately.
• Use within 3 days.

When ready to cook:

Note: I need to figure out ideal dough temp for shaping. Try 15 C for now.

• If hot, take out of fridge a few hours before.
• If cold give it more time.

Day 2

• Temp guidelines:
• 25 C - take dough out of fridge max 1 hour before cooking.
• +30 C - take dough out of fridge max 45 mins before cooking.
• Use plenty of flour and do fat crusts. Don't flatten middle too much.
• Brush crust with water to soften before putting in oven.

Sauce

Ingredients

• 1 can tomatoes.
• 1/2 onion.
• Tbsp garlic.
• Oil.
• 1 tsp Basil.
• 1 tsp Oregano.
• 1/2 tsp sugar.
• 1/2 tsp salt.
• Pepper.

Method

• Cook onions in oil.
• Add tomatoes, garlic, basil and oregano. Lid on for 5 mins.
• Add sugar, salt and pepper to taste.
• Keep on heat until it looks good then let cool.