- 607g flour (I prefer 00 flour)
- 376g warm water
- 12g salt
- 3.33g active yeast
- 200g tinned peeled tomatoes
- 2 tsp extra virgin olive oil
- 1 tsp sugar
- Pinch of salt
In a large bowl, whisk the warm water and yeast until bubbly. If the yeast doesn't bubble, then the yeast is inactive and dough will not increase in size. Let the mixture sit for 5 minutes.
Next, sift the flour into the yeast mixture and mix by hand or a stand mixer. Sprinkle the salt and combine well. Knead the dough until smooth. Cover with a damp tea towel and rest overnight or up to 4 hours double in size.
Dust your hands with flour and tip the dough onto a floured/cornmeal surface. Starting at the centre of the dough, using your fingertips, press out the dough to 2cm thick, turning and gently stretching as you press.
If using the oven, preheat the oven to its hottest setting (at least 240°C/220°C fan/gas 9) for 20 minutes with a baking sheet.
Spread the tomato sauce and your favourite toppings. Carefully place the dough on the baking sheet and bake in the oven for 8-10 minutes.
Remove from oven to cool slightly before transferring to a cutting board. Cut the pizza and enjoy!