Pizza dough

A recipe from cooking-ez.com

For 850 g, you will need:

• 1 300 ml water
• 2 20 g olive oil
• 3 500 g plain white flour (French Type 65)
• 4 10 g yeast
• 5 10 g salt
• 6 5 g caster sugar
• 7 200 g leaven (optional)
• Total weight: 845 grams

Times:

Preparation	Resting	Start to finish
40 min.	12 hours 20 min.	13 hours

Step by step recipe

• 1: In a mixer bowl pour 300 ml water, 20 g olive oil, 500 g plain white flour (French Type 65), 10 g yeast, 10 g salt, 5 g caster sugar then possibly 200 g leaven.
• 2: Knead at medium speed for 5 to 10 minutes.
  The dough becomes elastic and a slightly sticky...
• 3: ...and eventually peels off the sides of the mixer.
• 4: Flour the work surface, pour in the dough and gather it into a large ball.
  Then place it in a bowl or basin, flour the top and cover with plastic sheeting.
• 5: Leave to rest in the fridge overnight, the dough will swell gently and the aromas will form.
• 6: At the end of this time, cut dough into small lumps (100 g approximately for small pizzas, 200 g or more for big ones).
• 7: Roll into balls.
• 8: Cover with a plastic sheet, and leave to rise again before using.
• 9: When ready to make pizzas, roll each ball of dough out thinly.

Remarks

To top this dough, see our tomato sauce for pizza, and also these tips for a successful pizza party.
You can try out some amazingly colorful pizza doughs by adding a little paprika or turmeric to the ingredients.

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