What makes the difference in pizza dough is not the ingredients but the time. In twelve hours in the fridge the yeast works slowly, and the compounds that form give the dough a faintly sour depth. Prove the same dough in two hours and it is just bread.
Ingredients
For the dough
For rolling out
Method
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Mix
Mix the water and yeast, add the flour, salt and olive oil and knead for 12 minutes.
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Cold prove
Leave covered in an oiled container in the fridge for 12 hours.
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Bring to room temperature
Take it out of the fridge 2 hours before baking.
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Divide
Divide in two, round the pieces and rest for 30 minutes.
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Heat the oven
Set the oven to its highest and heat the tray or pizza stone inside it.
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Shape
On a worktop dusted with semolina, press the dough out by hand from the centre. Leave the edges thick.
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Bake
Add the toppings and bake on the hot tray for 10 minutes, until the edges puff and colour.
Tips
- Use little yeast. The point of a long prove is that the yeast works slowly.
- Do not use a rolling pin; it crushes the air bubbles at the edge and the rim will not rise.
- Use semolina rather than flour on the worktop; it helps the dough slide and does not burn.
Nutrition
Values are per serving and approximate.