Ingredients (Makes around 4 individual sized pizzas:
500g flour
300ml luke warm water
1.4g fresh yeast
12g salt
Method:
Mix together the yeast and water
Slowly combine parts of the yeast water & flour together - doing this slowly will make sure it's smooth. Once combined keep mixing for around 3 minutes
Add in the salt and make sure you get all the flour from the edges of the bowl. Mix for a further 3 minutes.
Form the dough into a large ball and leave it to prove for around an hour at room temperature in a dish covered with cling film.
Cut the dough into 4 and make into tight individual balls.
Leave the dough to prove in the fridge for a minimum of 2 hours, more is better, ideally a whole day.
Once the dough is ready to go, it's time to stretch by hand - press the centre down with your fingers and make a crust.
Push the air in the dough outwards towards the crust. Make sure not to squash the crust if you want it extra fluffy.
Top with your favourite ingredients and bake in the often on a good quality pizza stone, this should only take 5-10 minutes on high if your stone is hot enough!
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