Pizza Dough – 24 hour

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 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

1

Place the dry ingredients into a bowl

2
3
4
5

Pour in the water mixing to form a dough

6
7
8
9

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

10
11
12
13

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

14
15
16
17

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

18
19
20
21

Divide into 4

22
23
24
25

Roll each quarter into a ball

26
27
28
29

Put on a floured tray and refrigerate for 24 hours

30
31
32
33

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

34
35
36

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

37
38
39
40

Top with sauce and your favourite toppings

41
42
43
44

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

45
46
47
48

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

Category,

Ingredients

 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

Directions

1

Place the dry ingredients into a bowl

2
3
4
5

Pour in the water mixing to form a dough

6
7
8
9

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

10
11
12
13

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

14
15
16
17

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

18
19
20
21

Divide into 4

22
23
24
25

Roll each quarter into a ball

26
27
28
29

Put on a floured tray and refrigerate for 24 hours

30
31
32
33

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

34
35
36

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

37
38
39
40

Top with sauce and your favourite toppings

41
42
43
44

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

45
46
47
48

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

Pizza Dough – 24 hour