Basic Pizza Dough Recipe 950g 00 pizza flour 50g plain flour 32g salt 590g cold water 1g dried active yeast 1. Add the water and yeast to a large bowl, give it a little stir and leave it for 5 mins 2. Add half of the flour and combine with your hand then add the remaining flour with the salt. 3. Bring together the dough so there is no patches of dry flour it’ll be a shaggy dough at this stage. 4. Add to a clean work surface to knead, this will take around 10-12 mins you’re looking for a smooth exterior on the dough. Shape this into a ball then back into your large bowl and cover with a lid or cloth. 5. After 30 mins stretch the dough and fold it back on itself twist 90 degrees and repeat 2/3 times before covering again. I like to do 4 rounds of stretch and folds with 15 min breaks in between. 6. You should have a very smooth looking dough after this process cover with the lid/cloth and rest for 1 hour minimum ideally 4. 7. Divide the dough into roughly 260g pieces of which they’ll be 6 then shape into your balls. These now go into a tray to prove and you meet a crossroads how long you want to do this for - the longer you do it the better the flavour basically. So here’s a guide. Room temp proving 12-16 hours Fridge prove 24-72 hours 8. If you have gone down a slower ferment in the fridge you will need the dough balls to come back up to temperature before you can stretch them I would say allow at least 3 hours for this. 9. Use fine semolina or flour to help remove the dough from the tray then straight into a bowl of semolina this your key to it not sticking. using your finger tips to start pressing the dough to form your outer crust. Remove from the semolina to continue the process on the work surface then carefully and as evenly as you can open the dough out to form your pizza shape. 10. Lightly dust the pizza peel with semolina and quickly slide under the dough, add your toppings and stretch the pizza out again to the edges of the peel best you can. Give it a light shake to ensure it’s not sticking. 11. I had the gozney set to just a shade over 400c when baking this pizza seems to be a sweet spot for this style in my opinion! #pizza @gozney - @chefthombateman