Ingredients:

  • 1 ⅓ cups (325 ml) Lukewarm Water (approx. 40°C/105°F)
  • 1 teaspoon (3.5 g) Instant Dry Yeast
  • 4 cups (500 g) High-Protein Bread Flour or '00' Flour
  • 2 teaspoons (10 g) Fine Sea Salt
  • 2 tablespoons (30 ml) Extra Virgin Olive Oil

Instructions:

  1. Hydrate: Pour the lukewarm water into the mixing bowl. Sprinkle the yeast over the top and let it sit for 5 minutes until slightly foamy or cloudy.
  2. Combine: Add the flour and salt to the bowl. Reserve the olive oil until the dough has formed.
  3. Mix: Mix the ingredients on low speed (or by hand) until a shaggy mass forms and no dry flour remains, about 2 minutes.
  4. Knead: If using a mixer, increase speed to medium-low and knead for 5 minutes. If kneading by hand, work the dough vigorously on a lightly floured surface for 7–8 minutes until it passes the 'windowpane test'.
  5. Add Oil: Gradually incorporate the olive oil during the last minute of kneading until smooth and glossy. The dough should be soft but pull away cleanly from the bowl sides.
  6. Rest (First Proof): Place the dough ball into a lightly oiled bowl, turning once to coat. Cover tightly with cling film or a damp tea towel.
  7. Proof: Let the dough rest in a warm, draught-free spot for 90 minutes, or until doubled in size (Bulk Fermentation).
  8. Divide: Gently turn the dough out onto a very lightly floured surface. Use a dough scraper to divide the dough into 4 equal portions (approximately 215g / 7.5 oz each). Do not punch the air out.
  9. Shape Dough Balls: Shape each piece into a taut ball by tucking the edges underneath and rolling it briefly on the counter until the surface is smooth and tight.
  10. Cold Proof: Place the dough balls into individual, lightly oiled, airtight containers or onto a lightly oiled baking sheet. Cover tightly and transfer to the refrigerator for a minimum of 12 hours, and up to 24 hours. This is crucial for flavor development.
  11. Warm-Up: One hour before you plan to bake, remove the dough balls from the refrigerator. Leave them covered at room temperature to relax and warm up. They should feel soft and pliable.
  12. Shape: Lightly dust your work surface. Use your fingertips (avoid a rolling pin) to gently press and stretch each dough ball from the center outwards, maintaining a slightly thicker rim for the crust.
  13. Top and Bake: Transfer the shaped dough to your preheated pizza stone/steel or tray, top immediately, and bake in a very hot oven.