Pizza Dough – 24 hour

PennyBy Penny  ,

May 8, 2015


800g 00 flour ( pizza flour)

200g semolina

1 tspn salt

1 tbspn sugar ( caster if you have it )

14g ( 2 sachets ) fast acting yeast

650ml tepid water


1Place the dry ingredients into a bowl

2Pour in the water mixing to form a dough

3You can use a mixer with a dough hook to do this

4Tip onto a lightly floured surface and knead for about 10 minutes until the dough is smooth

5This will give you a workout as the dough is tough to start

6Divide into 4

7Roll each quarter into a ball

8Put on a floured tray and refrigerate for 24 hours

9This long cold prove will give a fabulous taste to your base

10After 24 hrs roll out the dough on a floured surface. You want it about 1/2cm thick

11Top with sauce and your favourite toppings

12Bake for about 10 minutes I. A really hot oven on a pizza stone or baking tray that has been heated

13After proving the dough can be knocked back wrapped in cling film and frozen