1. I usually start by boiling about 100 ml of the water and
adding that to rest of the water. That way it ends up at
around 40°C. Then I’ll whisk in the yeast followed by
sugar and oil. I’ll leave it for about half an hour so the
yeast can get started.
2. Meanwhile I’ll prepare the our by sifting it into a bowl
along with the salt.
3. Add water/yeast, mix until ready turn on lightly oured
surface for kneading. Knead for 7 minutes, leave it to
rest for 10-15 minutes and knead a further 7 minutes. (I
use a dough mixer. First 5 minutes on, 15 minutes rest
and then another 5 minutes on.)
4. Place the dough in a container big enough so it can at
least triple in size, seal with cling lm. Refrigerate for
48 hours.
5. Take the bowl out of the fridge about two hours
before baking is meant to begin and leave it to
acclimatise and warm up for about an hour and a half
with the cling lm still on. Cut into 165 gram dough
balls and pat into roughly 10 cm diameter discs. Rest
the dough ball for 15 minutes covered by cling lm.
6. By the time you start streching out the pizzas, the
dough should have started to rise just a little. It’s
important to not let it rise too much. Knock the dough
back and strech the pizza. For a video on how to do
this, see uuni.net.
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