Pizza Dough Recipe

This pizza dough recipe makes 4x 300g and 1x ~225g doughballs (4 large, 1 small).

Ingredients:

• 553g Water
• 17g Salt
• 5g Yeast
• 850g Bread Flour - split into two bowls of 637g and 213g

Method (Using a mixer):

1. Put water and salt into a mixing bowl, stir to dissolve the salt.
2. Add the yeast and the 637g bowl of flour into the mixing bowl.
3. Mix for 2 minutes on lowest speed using the scraping attachment (until completely blended - not kneading at this stage).
4. Let the mixture rest for 20 to 30 minutes covered with a tea towel or plastic wrap (Autolyse).
5. Mix for 5 minutes on 2nd lowest speed using the scraping attachment.
6. Swap to dough hook attachment and for the rest of the steps use a faster dough kneading speed.
7. Mix for 1 minute then over the next 2 minutes start to gradually pour in the 213g bowl of flour.
8. Once all flour is in, mix for a final 2 minutes (total of 10 minutes mixing between both the scraping and dough hook attachements).
9. Let it rest for 20 minutes.
10. Scrap the dough out onto a lightly floured surface and hand knead to bring it together.
11. Portion the dough in 300g amounts and then roll into a ball and place in a lightly greased container (works best if each ball is kept in a separate container, otherwise they may expand into each other).  The 5th ball is just whatever is remaining, usually about 225g - good for a garlic pizza as a starter.
12. Put all containers in fridge for at least a day, can be up to 6 days.
13. Pull out of fridge about an hour before you want to cook them, so they can come back up to room temperature.  
14. This dough works best when cooked with high heat eg pizza oven.  If using normal oven make sure its as hot as possible and the pizza stone is preheated as well.