First of all let’s gather the equipment

The bare essentials are;

• Electronic scales to weigh your ingredients.
• Mixing Bowl.
• Large airtight Container 40x30cm.
• Sharp Knife.
• Measuring Jug.
• Baking Paper
• ROC Baking Steel

Next we gather the ingredients

The ingredients we need for the dough are

Tap water – 300 g

Salt – 12 g

00 Flour (Double Zero) – 500 g

Dried yeast – 2 g

PROCEDURE

Measure water into large bowl.

Mix salt till dissolved

Mix third of the flour

Sprinkle yeast on top

Add remaining flour and mix.

Mix and need so that all ingredients are combined. Knead until there is some spring in the dough. Press it and see if dough springs back.

Put in air tight container. Leave out for 6-12 hours depending on room temp.

Divide the dough into balls, wrap and fold method.

Put into container and refrigerate.

Remove from fridge when you are ready to make pizza.

Let’s mix it up (Time required: 15mins, 5 mins clean Up)

Wednesday night (or two nights before) take your large mixing bowl put it on your scales, zero your scales, add 300 grams (mls) of tap water, add 12 grams of salt. Stir the salt until it has dissolved. 

Start adding the flour, add about 150 grams of flour and stir the mix. 

Before adding more flour we are going to add the  yeast, sprinkle it in. Then start adding the remainder of the flour.

Keep mixing until all the flour from edges and sides has been absorbed.

Your hands might get sticky with dough, keep mixing for 10 minutes. Add a small amount of flour if too sticky (sticky is alright). After kneading the dough will feel slightly elastic. Put it in your airtight container with lid to sit 6-12 hours on the bench.

6-12 hours later (10mins)

6-12 hours later, divide the dough into even portions (250grams each depending on the size you want your pizzas), you should see that your dough has slightly increased in size and there will be small air pockets when you cut it. Make the portions into small balls using a fold and tuck method, place them back in your airtight container and refrigerate. 

I’m making pizza!

At least 45mins before you want to cook, turn on your oven and place you ROC Baking Steel in the oven to preheat, use the pizza setting or fan forced setting on your oven. Crank the oven all the way up. You can put the steel on one of the shelves just above the middle.

Shape your dough into a round shape starting from the middle. Don’t use a rolling pin, just slowly stretch and push it into shape with your hands so that you don’t loose all the air bubbles from the dough. Don’t squeeze the dough.

I like to use baking paper when making my pizza. I use some flour on my hands and the dough and shape the dough. I leave my dough on the baking paper whilst adding my toppings. I slide the pizza and baking paper onto a chopping board and then slide the pizza with the paper into the preheated oven.