Perfect Pizza
, 4 h 8 min + 1 h oven preheat
Makes 6–8 depending on size
A soft, chewy Neapolitan-style pizza with a thin crisp base, made with a long fermentation dough and minimal toppings.
| prepPreheat oven to its highest setting with pizza stone, terracotta saucer, or heavy baking tray for about 1 hour | ||||||
| 10 g fresh yeast (or 7 g instant dried, made up as on packet) | Mash yeast & sugar, stir into water, mix with flour 4 min | Add salt, mix 4 min more (or knead 10 min by hand) | Oil bowl, coat dough, cover, rest 4 hrs | Divide into balls, cover, chill until ready | Flatten, stretch thin, dust with semolina | Top with toppings & olive oil, bake 8 min until crisp |
| 1/2 tsp sugar | ||||||
| 320 ml warm water | ||||||
| 500 g pizza flour (or half 00 flour and half strong white flour) | ||||||
| 1 tsp salt | ||||||
| Olive oil and semolina flour, to serve | ||||||
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