Makes 3 – 4 pizzas
depending on size or the same calzone
500g typo “00” flour
320 ml lukewarm water
5g active yeast
½ teaspoon salt
1 teaspoon sugar
Add the sugar and yeast to the warm water and leave for a few
minutes to wake up the yeast.
Add flour and salt into a processor and pour in the water and
yeast. Pulse unto the dough starts to
come together. Turn out onto a floured
board and knead until smooth. The dough
may feel a sticky to start but as you knead it will begin to come together. Place in a bowl covered with a tea towel and
prove (double in size at least) in a warm place for about an hour. Knock the dough down and knead again and
divide into 3-4 balls. Leave to rest covered while you make your sauce and
create your toppings.
You can make the dough in the morning and leave in the fridge to
prove slowly if you wanted too.