Pizza Dough
Ingredients
10g fresh yeast
130ml warm water
250ml cold water
500g unbleached plain flour preferably high gluten "00" flour
Very good pinch of salt to taste
2-3 tablespoons extra virgin olive oil
Break yeast into 65ml warm water in a jug or bowl cover with cling film and leave to rest in a warm place for 10-15 minutes until the liquid is foamy. If liquid doesn't foam the yeast may be no-good and you should start again. It helps the process if you add 1/2 teaspoon of sugar to the yeast and warm water.
Whisk together the yeast mixture, cold water, olive oil and 65ml of warm water.
Sift together the flour and salt and form a "well" in the centre of the flour. Pour the liquid into the well. Gradually mix the flour and water with a wooden spoon until the mixture is too stiff to stir and the form a ball of dough with your hands.
Knead the dough on a lightly floured surface for 8-10 minutes until it becomes silky and elastic. If necessary sift on more flour to dry the mixture or add drops of olive oil to lubricate the mixture.
Place dough in a lightly oiled bowl and brush with a little oil. Cover bowl with a damp clean tea towel and put in a warm place to rise for 1-2 hours or until doubled in size.
Empty dough onto a floured surface and cut into 6 or 8 equal size portions. Roll each portion firmly on a floured surface to form a small pizza dough ball. Allow the small dough balls to rise again for about half an hour.
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