This dough can be made on the day or refrigerated for up to 3 days (the latter allows the dough to develop, creating more flavour and texture). If short on time, I allow at least a day in the fridge.
choose quality flour
Flour is the main ingredient in pizza dough, so use high-quality, high-protein flour. All-purpose flour works fine, but for better texture (in terms of hole structure), use tipo “00.”
lean towards a wetter dough
When mixing the dough, if in doubt, keep it on the wetter/stickier side. You will be adding more flour during the roll-out phase.
*cold ferment
As mentioned above, a cold ferment improves flavour and structure. After making the dough (step 2), keep it in the fridge for 1 (minimum) to 3 days (ideal). Then, on the day of pizza making, take the dough out 3 – 4 hours prior to cooking and follow below (step 4).
keep toppings simple
Use quality ingredients, and keep the toppings to 2-3 vegetables.
crispy crust
Invest in a baking stone. It holds a lot of heat, releasing it into the pizza as it bakes, giving it a crispier crust.
hot oven
A very hot oven plays an important part in the finished result. Preheat the oven to the highest setting, generally 290C/550F, for at least 45 minutes—1 hour.
pizza dough
recipe adapted from Shir, with guidance here and here.
makes 3 small-medium pizzas (enough for 3 people).
active time – 90 minutes
total time – 4½ hours
ingredients
1 tsp yeast
1 cup/220g water
2 Tbsp olive oil
2½ cups/340g organic soft wheat flour/Tipo “00”
1 tsp salt
cornmeal or semolina, for cooking
preparation
- In the bowl of a stand mixer, combine the yeast and water. Let it sit for a few minutes for the yeast to activate. Add the olive oil.
- Add the flour and salt, and with the dough hook attached, turn the mixer on a low, and mix for 4 minutes. The dough should look sticky but still resemble a loose ball. If not, add a tablespoon of flour or water accordingly, it is safer to lean towards a wetter dough, you can always add more flour later on. When you touch it, the dough should be sticky on your hands. I leave it to sit in the bowl, however, if kneading by hand, transfer to an oiled bowl.
IF YOU WANT TO PREPARE THE DOUGH IN ADVANCE – at this step, refrigerate the dough for up to 3 days (*see cold ferment above).
- Cover and allow the dough to rise for 2 – 3 hours.
- Cover a working surface with a generous amount of flour, gently shape it into a roughly rectangular shape, and divide it into three equal portions. Working with one portion at a time, gather the four corners to the centre. Turn seam side down and mould gently into a ball. Dust with flour; set aside on work surface. Repeat with the remaining portions.
- Cover and let rise for 30 minutes—1 hour (preferable). Preheat your oven to the highest setting, 290C/550F, with your pizza stone or baking tray. Prepare your toppings (click here for our favourite ‘no cheese please pizza’).
- When ready to bake, cover a baking sheet with semolina/cornmeal and press down the dough, working from the centre outwards with your fingers to form a crown. Then, pick up the dough and stretch it between your knuckles, slowly enlarging the circle, keeping a raised edge. This is a helpful video to watch from 1 min onwards. Avoid using a rolling pin because the pressure pops the bubbles. Leave the outer ½-inch untouched to keep the bubbles intact. Repeat with the remaining dough.
assemble your toppings
- Drizzle a little olive oil on top and assemble your toppings. I try to keep the topping to 2 – 3 vegetables. When finished, brush the outer edge with olive oil.
cook your pizza
- In the preheated HOT oven, scoot the pizza (still with the baking sheet) onto the pizza stone or preheated baking tray. Bake for 8 – 10 minutes. After 2 minutes of baking, lift the dough and slide the baking paper off – but if you forget – no problem, the baking paper gets brittle where there is no pizza.
note to self
4 pizzas – increase flour 480g
