- 975g 00 (finest grade) flour
- 500ml warm water
- 25g salt
- 2g fresh yeast
- 50ml extra virgin olive oil
Combine the flour, water, olive oil and yeast together. Once mixed together add the salt. If you add the salt too early you risk killing the yeast and your dough won’t rise.
Knead the dough on a floured work surface for a few minutes until smooth.
Place the dough in a lightly oiled bowl and covered with oiled cling film. Let the dough prove on the work surface for 8 hours before rolling.
Split the dough into six equal sized balls. On a floured work surface flatten each dough ball to a thickness of approximately 4mm.
Cook in the pizza oven at 300°C for 3 or 4 minutes. If you are cooking in a domestic oven, preheat at the highest temperature and use a terracotta pizza plate or base.
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