Categories: pizza dough

Ingredients

• 3t active dry yeast
• 300g 00 (or high grade) flour
• 150g wholemeal bread flour (or substitute with 00 flour)
• 1t salt
• 300 ml water

Directions

1. pour 300 ml warm water into bowl of heavy duty food processor fitted with a plastic blade

2. sprinkle yeast over and leave for 10 min to rest

3. sieve flours and salt together, then add to the water

4. process until soft ball of dough – may need to add more flour or water

5. process 1 1/2 min in 3 × 30 sec bursts, with 1 min resting between bursts

6. or can mix for 8 min in an electric mixer with a dough hook, or kneaded by hand for 12 min

7. lightly oil a bowl

8. roll the dough around in the bowl to coat

9. cover lightly with cligh film, a tea towel or plastic bag

10. set aside to rise in a warm, draught free place for 1 1/2h

11. use the dough right away, or

12. punch back, knead a few more times, and leave to rise again for 40 min

13. divide into 4 or 8 pieces

14. can be wrapped in cling film and refrigerated up to 3 days, or can be frozen

15. bring to room temperature for a few hours before using

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