Pizza (Kitchen Oven)

directions

1. 1

   this is a same-day dough. see the notes below if you want a 1 day ferment. start this at 8.15am to be cooking at 5pm.

2. 2

   dissolve the yeast in the lukewarm water and leave aside for 5 mins.

3. 3

   in a bowl, add the cold water, salt, oil, sugar and a handful of flour. mix together, then add the yeast.

4. 4

   add the remainder of the flour and knead for 5 mins.

5. 5

   place the dough in a bowl and cover with cling film. leave out at room temperature for 6½ hrs.

6. 6

   knock it back and shape into 250g balls. spray a tray with oil and place the balls down, spray or brush the balls with oil and cover the tray with a lid or cling film. leave for 2 hrs at room temperature while they rise.

7. 7

   30 mins before cooking, put a pizza stone in the oven and heat it as hot as it will go.

8. 8

   for the sauce, put everything in a blender and blitz.

9. 9

   when the dough has risen, shape into pizzas, add your sauce/toppings, and cook on the stone for 6-8 mins.

notes

timings and yeast amount assume a 21°C kitchen. for a 1 day ferment use 0.7g yeast, leave out 1 hr, then 24 hrs in a 4°C fridge, and 2 hrs in balls the next day. for 2 days in the fridge use 0.3g and for 3 days 0.2g. a colder kitchen (18°C) needs more yeast and longer in balls; a warmer one (24°C) needs less and shorter. strong or plain flour will do if you have no 00.