Ingredients:

• 1kg tipo 00 pizza flour
• 600ml cold water
• 30g sea salt
• 3g fresh yeast
• Digital kitchen scale
• Large mixing bowl
• Dough scraper
• Pizza boxes or containers
• Semolina flour for baking

Preparation:

• Dissolve the yeast in part of the water.
• Mix 90% of the flour with the water.
• Let it rest for 30 minutes (autolyse).
• Add salt and the remaining flour.
• Knead for 15-20 minutes until smooth dough forms.
• Divide into 250g dough balls.
• Let it rest for 2 hours at room temperature.
• Place in the fridge for 22 hours.

Baking:

• Remove dough from the fridge 2 hours before use.
• Gently form into pizza bases.
• Dust your work surface with semolina.
• Top sparingly (less is more!).
• Bake on a preheated pizza stone (400°C).

Tips:

• Use lukewarm water in the winter, cold in the summer.
• Knead until the dough passes the “windowpane test.”
• Make extra dough and freeze in portions.
• Perfect for both thin and thicker crusts.

Enjoy! Jan Luts