The Perfect Pizza

Method

1. 1. Pizza Dough: Weigh out 700g of the water and warm to 25°c/77°f. Pour it into a large mixing bowl and sprinkle with active dry yeast and stir to combine.
2. 2. In a stand mixer with a dough hook add the flours. Pour in the water & yeast mixture and mix on high to knead for 8 minutes until smooth and elastic. You can do this by hand if you are feeling vigorous!
   
3. 3. Turn the dough out into a well oiled bowl, cover and rest for 40 minutes.
4. 4. Warm the remaining 100g of water to 25°c/78°f with the 22g of salt. Add this to the rested dough and knead together until smooth. Form into a ball and leave covered again for 4-5 hours in a warm place with a temperature of 25°- 30°c/77˚f - 86˚f, this is the bulk of the fermentation time.
   
5. 5. During the first 2 hours of bulk fermentation give the dough a stretch and fold every half hour. You will notice the dough changes during the turns in the first hour fermenting. At first the dough will feel dense and heavy and once you get to the last turn of the dough it will look smoother, softer and areated. You will see a 20/30 % increase in volume and more air bubbles will form along the sides of your container.
6. 6. Tip the dough onto a clean smooth worksurface (you can use a dough scraper to help it out of the bowl). Lightly flour the surface of the dough and cut the dough into 220/250g dough balls, using a bench knife if you have one. Shape each piece of dough into a smooth ball using your hands (and your bench knife).
7. 7. Oil a large baking sheet or two and put your dough balls onto it, giving them space to grow, and cover with a large piece of oiled cling film. Let the dough rise in a warm place for two hours or until doubled in size.
8. 8. Preheat the oven as hot as it will go.
9. 9. Flour a work surface with semolina flour and gently spread each piece of dough into a large circle.
10. 10. Heat a large heavy based (cast iron) pan on the hob until smoking. Transfer your dough to the pan and spread with tomato sauce, scatter with the cheeses and the peperoni then transfer to the oven for 5-8 minutes. Alternatively, cook in a hot wood fired pizza oven.
    
11. 11. Once cooked, put onto a board and drizzle with the spiced honey and eat whilst you cook the next pizza!
    
12. 12. For the spicy tomato Marinara sauce: Heat the oil and garlic in a deep pan and add the passata.
    
    Season with salt & pepper and allow to bubble until it has thickened & reduced. \
    
    The sauce will keep in the fridge for 5-7 days in a sealed container.
    
13. 13. Spicy Honey Drizzle: Place the honey in a small saucepan with the chilli flakes and vinegar.
    
    Bring to a low simmer over a medium heat.
    
    Remove from the heat and allow to cool while the chilli flakes infuse with the honey.
    
    Pour into a jar and use it to drizzle on your pizza.
    

• pizza
• pizza dough
• Homemade pizza

Ingredients

• US
• METRIC