Pizza dough

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  • This is a wet, loose dough, so don’t add lots of extra flour. Oil your hands and the work surface so that it doesn’t stick

    Makes 6 rounds of dough for 6 pizzas

    650g 00 flour or strong white flour 2 tsp sea-salt flakes 1 heaped tsp (one 7g packet) instant yeast (or 12g fresh yeast)
    4 tbsp extra virgin olive oil, plus extra as needed 440ml cold water

    Step 1) Combine the flour, salt and yeast in the bowl of a food mixer or a large mixing bowl. Add the oil and water and mix with the dough hook at low speed for 8 minutes to form a sticky, elastic dough. Alternatively, combine the wet and dry ingredients with a wooden spoon, then knead on a kitchen surface with oiled hands for about 10 minutes.

    Step 2) Oil a work surface and your hands. Tip the dough out and divide into 6 with an oiled knife. Shape each piece into a ball, tucking the edges under to make a smooth top. One dough ball will make one pizza. Pop each dough ball into an oiled freezer bag and secure the top. If you prefer, you can space the dough balls out in an oiled roasting tin and cover with oiled cling film. Chill for 1-3 days to prove and develop the flavour. At this stage the dough can be frozen for up to 6 months and defrosted in the fridge overnight when needed.

    Step 3) Once proved, remove the number of dough balls required from the fridge and leave, still bagged or covered, to come to room temperature for 1-2 hours.

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