Pizza Dough
310ml Water
5gm Fresh Yeast
600gm ’00’ Italian Pizza Flour – available from the Cooking Company
40ml Olive Oil
20gm Sea Salt
Method
1. Activate yeast in water at room temperature
2. Add all ingredients to food processer and mix slowly using a dough hook for 15 mins
3. Place in a large bowl, cover with cling film and prove slowly in fridge for 24 hours
4. Take out and place on bench, allow to prove at room temperature for 2 hours
5. Knock back and roll into 200gm balls ready for use.
Pizza Sauce
2kg Tin Whole Peeled Italian Tomatoes (we use San Marzano)
50ml Olive Oil
1 Tablespoon Sea Salt
1 Bunch Basil Leaves
Method
Puree with stick blender, keep in fridge until ready to use. Sauce will last for 5 days.
