Pizza Dough

Info

Simple overnight pizza dough from flour, yeast, and a lot of cold fermentation. Makes 6 medium pizza bases.

• dissolve fresh yeast and sugar fully in lukewarm water
• add olive oil directly into the liquid; it helps keep the dough soft
• use strong white plain flour if you want more chew
• don’t skimp on salt; this amount is for 1 kg of flour
• the dough rises twice: first at room temperature, then slowly in the fridge

Steps

1. Pour the lukewarm water into a large bowl. Crumble in the fresh yeast and add the sugar and olive oil. Stir until everything is dissolved.
2. Add the plain flour and the salt. Mix and knead until you get a smooth, elastic dough.
3. Cover the bowl and let the dough rise at room temperature for about 1 hour.
4. Once risen, divide the dough into 6 equal portions and shape each into a tight ball.
5. Place the dough balls into containers or on a tray, cover, and put them in the fridge until the next day.
6. On the day of baking, take the dough out of the fridge some time before baking so it can warm up and relax.
7. Preheat the oven as hot as it will go; aim for about 240 °C.
8. Stretch one dough ball into a pizza base, top as you like, and bake at 240 °C for about 15 minutes, or until the crust is cooked through and browned.