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PIZZA DOUGH (USING A YEAST STARTER)

Prep/Cooking Time: Longer Than 120 Minutes

Ingredients

Starter

• 750g Strong flour
• 1 kilo Warm water
• 5g yeast

Starter must be mixed and kept in the fridge for 24 hours prior to use

Pizza dough

• 1.75 kilo Strong flour
• 700g Warm water
• 40g Sugar
• 75ml Olive oil
• 60g Salt

Instructions

• Weigh the flour, sugar and salt and place them together in a large machine mixing bowl
• Add the starter and oil to the flour and bring together on the slowest setting on the mixer
• Once the dough forms it should be soft and spongy, If it is too firm you can add more water little by little until the correct texture is achieved (you will learn this with time)
• Once the dough has formed switch the mixer to the second speed and leave the dough to work for 7-10 minutes
• Once this time is up remove the dough from the mixer and place in a plastic tub
• Cover the dough with plastic making sure that it is air tight
• Leave the dough at room temperature for 2-3 hours to prove
• Once the dough has proved turn out onto a table top
• Cut the dough into pieces and form into balls
• Size will vary upon your own needs but 250g is a good size for a 12" pizza
• Once the dough has been balled place into dough trays and cover making sure that it is air tight
• Leave to prove again for 1-1.5 hours 
• Once the balls have increased in size by 50% place into the fridge
• Remove from the fridge as needed as the balls are ready proved