This is a simple pizza and flatbread recipe that requires no stand mixer, although we do recommend some accurate scales for the yeast. It can be made in the morning and ready to use in the evening, although the flavour will develop with time and a longer ferment in the fridge.
Ingredients
- 1kg 00 flour
- 630g water
- 1.5g fast action yeast
- 30g salt
Method
- Add the water to a bowl, throw in the yeast and give it a quick mix to dissolve the yeast
- Add in half the flour and mix well with your hand, then add in the rest of the flour and the salt and continue to mix, bringing it all together so there are no dry pockets of flour
- Tip it out onto a clean surface or a large chopping board, scrape up any bits stuck in the bowl and add to the dough
- Knead the dough for about 10 minutes, then bring it into a ball by dragging the dough across the counter to create tension on the outside of the dough
- Cover with a tea towel and leave the dough for 10 minutes
- After 10 minutes, bring it together by dragging the dough across the counter, and place in a bowl for 60 minutes covered by cling film or a wet tea towel
- After 60 minutes, portion the dough. For pizza, we tend to go for 270g dough balls, for flat breads around 130g. Don’t worry about them being exact
- Form each into tight little dough balls, then place them in lightly oiled, covered containers (tupperware works great)
- If using same day, leave out for about 6-8 hours to proof, less if it’s very warm
- If you plan to use them in the coming days, put the containers in the fridge, and then remove 2-3 hours before you want to cook