dinner > dough for tray-baked pizzas

Based on the method using ‘poolish’

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400ml lukewarm water, 560g flour, 14g dry yeast, 12g sugar. 16g salt, olive oil.

Make the poolish with AT LEAST 8 hours before you make pizza.

 

Method:

• Combine 400ml lukewarm water, 400g flour and 7g dry yeast in a large bowl. Cover with cling film and set aside in the fridge between 8 hours and 16 hours. This is the poolish.

 

• In the "poolish bowl" mix 160g flour, 7g dry yeast and 12g sugar. As it comes together, use the strength of your arm and stiff fingers to beat it for about 6 minutes. You are aiming for a smooth, elastic dough.

 

• Add 16g salt and 2tbsp olive oil and mix until these ingredients are absorbed into the dough. Turn the dough out into a lightly oiled bowl and rest for 20 minutes.

 

• Transfer the dough onto an oiled tray and fold into shape by following the dimensions of the tray that you are using. Then turn it over, side up.

 

• Turn your oven on to its highest setting and place a rack on the middle shelf.

 

• Stretch the dough, by using your finger tips from underneath the dough mass, towards the edges of the tray in 2 stages, resting for 10 minutes between each stretch. 

 

• After the second stretch, add your toppings.

 

• Place the pizza on the middle rack of your pre-heated oven. Reduce temperature to your oven to 220°C fan and bake for 15 minutes.