Home-made pizza
Before knives became our craft, food was our life, (actually it still is). We spent a decade running a burger joint, then a few more years pouring our energy into a café. Through it all, there was one recipe (actually we still make and eat a burger every week) so make that another recipe that never left our side, our pizza dough. It’s simple, reliable, and always a crowd-pleaser. These days, we use the same dough at home in our Gozney Roccbox, bringing that café-quality flavour to pizza nights in the backyard. Crisp on the outside, chewy on the inside — just the way we love it.
1kg Double zero Flour ( if you didn't know “double zero” refers to the grind size of the flour - the finest.)
7 grams yeast - dry ( fresh yeast is better but hard to find non-commercial quantities)
21 grams olive oil
40 grams salt flakes
1300 ml warm water
Makes about 10 pizzas, so ring your mates.
Add the salt to the 00 flour and mix through.
Mix the yeast and olive oil together in a small amount of warm water in a separate bowl and wait until it bubbles up.
Using a stand mixer with a dough hook, to start with set the mixer to a low speed while you’re adding the yeast mixture and some of the water. Once you have the dough combined add the rest of the water and speed up the mixer to about halfway, let it run for a good 10 minutes.
Check the dough by pinching it between your fingers and stretching it out, you want a stretchy dough that doesn't break.
Set aside the bowl in a warm spot and let it rise until doubles in size.
After about an hour or so, turn out the dough into another bowl or tray that will fit into the fridge.
Leave the dough in the fridge for 24 hours. This should produce some yeasty ,stretchy dough that will crisp up nicely when cooked.
I usually let the dough come back to room temp before portioning out into pizza-size balls - about 400 grams to make a 15-inch pizza.
The pizza dough is going to last in the fridge for maybe another 24 hours, so plan on using it pretty soon after you have made it.
