Pizza dough recipe
Makes 5-6 am/medium pizzas
50g starter (or 1tsp dry yeast)
400g ‘00’
10g table salt
280g water

Mix and leave for 30mins

Slap and fold x10
Fold and leave in bowl for 12-24hrs - cover with cling film
Pour out on a lightly floured surface and rest for 30mins- cover with tea towel

Divide into 6 balls, shape, place in parchment
Cover with a tea towel and leave for 2-4hrs before using.

Heat a large iron pan- bring to almost smoking hot, add flattened dough add toppings and cook for a minute or so until base is crisp then transfer to a hot grill. Cook until bubbling and golden
Topping include-
Taleggio
cooked new potatoes, finely sliced
Good glug of extra virgin olive oil
Anchovies
Freshly ground black pepper

PIZZA