DIRECTIONS
1. Make Dough
- Combine yeast, sugar, and lukewarm water. Let it bloom for 5 minutes.
- In a stand mixer, gradually add flour, salt, and the bloomed yeast mixture. Mix on low until the dough comes together. Slowly add oil until no shine remains.
- Increase speed to medium-high and mix for 5 minutes. Dough will be sticky at this stage. Then, mix on high until the dough pulls away from the sides and makes a slapping sound.
- Slap and fold the dough on a table few times to form a ball. Grease a bowl, place the dough inside, and cover with a damp cloth. Proof at room temperature for an hour until it doubles in size.
- After resting for 1 hour, divide the dough into 4-5 balls depending on the pizza size you want to make.
- Shape the balls to have a smooth outer surface and keep it for proofing for an hour (covered) or until they double in size.
- Take 1 ball and cover in flour/semolina. Roll it out using your hand. Start pushing from the center and go towards the edge. This makes sure that air is also pushed towards the edge. Leave a thicker edge. Stretch the middle part using both hands as needed.
- Apply toppings and bake. Preheat the oven for at least half an hour and bake at around 330-350 °C in a wood fired or gas fired oven for about 90 seconds or until the pizza bakes evenly. Keep on rotating the pizza every 20-30 seconds for an even bake until golden brown.
If you want more flavor in your pizza base and want to follow the traditional method, reduce the yeast amount to 2g and cold ferment the dough for 16-18 hours.
We recommend TWF Active Dry Yeast for best results.