800g strong white bread flour
200g fine ground semolina flour or strong white bread flour
1 level tablespoon fine sea salt
2x7g sachets dried yeast
1 tbs golden caster sugar
650mL lukewarm water
METHOD
Add the yeast and sugar to the tepid water.
Mix with a fork and leave for a few minutes.
Pile the flours and salt on to a clean surface and make an 18cm well in the centre.
Pour yeast mixture into well.
Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water- it will look like stodgy porridge.
Continue to mix, bringing in all the flour.
When the dough comes together and becomes too hard to mix with the fork, flour your hands and begin to pat it into a ball.
Knead the dough by rolling it backwards and forwards, using your left hand to stretch the dough towards you and your right hand to push the dough away from you at the same time.
Repeat this for 10 minutes until you have a smooth springy soft dough.
Flour the top of the dough.
Cover with clingfilm and let rest for at least 15 minutes at room temperature - this will make it easier to roll it thinly.
Divide the dough into as many balls as you want to make pizzas - small or large - 6 is a good quantity for this amount of dough.
Roll pizzas out 15 to 30 minutes before you start to cook them. If you want to work more in advance, keep the dough in clingfilm in the fridge.
Take a piece of the dough.
Dust your surface and the dough with a little flour, and roll it out into a rough circle about 0.5cm thick.
Tear off an appropriately sized piece of tinfoil, rub it with olive oil, dust it well with flour and place pizza base on top.
Continue doing the same with other pieces and then, if you dust them with a little flour, you can pile them up into a stack, cover them with clingfilm and put in the fridge.
Preheat oven to 250C.
Apply toppings.
Cook for 7 to 10 minutes, until the pizzas are golden and crispy.
SERVINGS
6 - 8 medium sized pizza bases
SOURCE
Jamie's Italy
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