Home > Recipes & Trends > Italian > Pizza base (makes 5 bases)
  • Ingredients

    • 1kg White Bread Flour

    • 650ml Water

    • 1g Dry Yeast

    • 30g Salt

  • Method

    • 1 Combine the water and yeast and leave to settle for 15 minutes.

    • 2 Add 80% of the flour to the mixture and mix well with hands.

    • 3 Add the remainder of the flour and continue to mix with hands.

    • 4 Slowly add the salt to the mixture, continuing to mix with hands to ensure an even spread.

    • 5 Place the dough onto a counter and work with hands, kneading for at least 15 minutes.

    • 6 Place dough into a large container, allowing enough space to allow the dough to double in size.

    • 7 Place lid on and secure container tightly and keep at room temperature for 1-2 hours.

    • 8 Once mixture starts to expand, place dough in the fridge for 48 hours.

    • 9 Remove from fridge and shape the dough into 5 balls, each weighing around 260g.

    • 10 Place dough balls into a deep baking tray and cover with cling film for 2 hours.

    • 11 Remove the dough balls and coat in flour.

    • 12 Work the dough balls using your hands only, pressing down with your fingertips to shape into pizza.

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