This recipe is recommended to start at least 3 hours ahead of time
Ingredients
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Base:
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600mL warm water (600g)
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1 teaspoon white sugar (4.2g)
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2 teaspoons dry yeast (3.5g)
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7 cups all purpose flour (875g) (take out 175 of a 1kg to save time)
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6 tablespoons olive oil (89 mL)
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1 1/2 teaspoons salt (8.5g)
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1/4 cup semolina flour (30g)
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Toppings
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tomato sauce (not ketchup)
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mozzarella cheese
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basil leaf (optional)
01
Making the dough
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Dissolve sugar and yeast in warm water; let sit 10 minutes until bubbly.
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Mix flour and salt in a large bowl. Add olive oil and yeast mixture, stirring to form a shaggy dough.
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Knead on a clean surface for 10–15 minutes until smooth and bouncy. Shape into a round.
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Grease a bowl with olive oil, place dough inside, coat with oil, cover, and let rise 1–24 hours.
02
Prepping the pizza
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Punch down, knead briefly, divide into 4 portions, and shape into rounds. Rest under a towel for 30–60 minutes.
- Preheat oven to 260 degrees Celsius (500 F) or as high as your oven can, with your cooking surface inside i.e. a lined oven tray
03
Topping the pizza
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Crush and mix tomatoes with salt for the sauce.
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Stretch dough into thin rounds, sprinkle semolina on a baking sheet, and transfer dough. Add sauce and toppings (no fresh ingredients like basil).
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Bake for 15 minutes (less if higher temp) or until crust and cheese are golden. Top with fresh ingredients.
04
Enjoy
