300ml cold water
1 teaspoon dry yeast
1 teaspoon caster sugar
1 teaspoon salt
1 teaspoon baking powder
2-3 cups bakers flour (over 11% protein)
1 tablespoon extra virgin olive oil
Put water, sugar, salt, baking powder and yeast into mixer with dough hook attachment.
Add flour a little at a time and mix until a well formed but sticky dough is reached.
Turn out dough and massage oil into the mix, ensuring the dough is covered with a thin layer or oil to prevent it from ‘skinning’.
Leave to rest in fridge in a covered container for at least 24 hours.
Remove from fridge about 30 minutes before balling.
Work oil into dough so that any residue oil in the container is ‘soaked up’.
Cut off required quantity (about 180g per pizza).
Dough should be a moist, sticky mix so will need to be worked with a good deal of flour. Dust dough portion with flour and work into a ball by taking corners of the piece and folding under. Gently roll dough on floured bench to create a smooth ball. Do not overwork.
Leave to rest for about 30 minutes before use.
When ‘flattening’ ball, do not roll with a rolling pin – push out gently on a floured bench and then either ‘throw’ the dough or ‘stretch’ it our with the knuckles of both hands.
If dough is too ‘tight’ and is shrinking back, reball and allow it to rest for a few minutes before trying to work it into a base again.