For 1 pizza.
- 220gr type 00 wheat flour (high protein level, ~11%)
- 180ml lukewarm tap water
- half a package of dry yeast (assuming one is for 500g of flour)
- 3 gr of salt
- optionally a little bit of olive oil, depending on how greasy the toppings are.
- Mix the yeast with the water and leave it for 5 min
- Mix the flour with the salt in a large bowl.
- Mix the water with the flour. Better use a dough spatula as this will get sticky!
- When the water and flour is well mixed, use your spatula to fold the dough over from the side to the center. You want to stretch the dough to form the gluten. Do this for 5-10 min.
- Put the dough in a tupperware or something else you can seal, although not air-tight, as the pressure could start to build up.
- The dough will now rise in the fridge for 24h in total.
- This is optional, but after about 12h you can take the dough out on a floured surface, and fold the dough over with your fingertips. Be gentle with the dough though, you want some but not all the gas to get out.
- Put the dough in the fridge again for another 12h.
- Gently scrape the dough out of the tupperware with the spatula on top of a flour surface (upside-down might be easiest), and press it gently down with your fingers, spreading it outwards to shape your pizza.
- when handling the dough, use a lot of flour, you really don't want it to stick anywhere, especially when the time comes to put it in the oven.
- put the dough on a (very well floured) pizza peel before putting the topping on. Once the topping is on, you don't want to move it a lot anymore.
- bake on a pre-heated pizza stone if you have one, at maximum temperature.