Whats the secret ingredient?

When it comes to pizza we think it should be kept simple. But honestly, there really isn't any secret ingredient. The most important ingredient we add is time to let the dough ferment and add flavour naturally. This recipe is based on yeast fermentation only, although we do also make a sourdough version as well. We know that sometimes baking can get a bit messy, so if you would rather download this recipe and print it, click the button above.

Ingredients
​0.500 kg Strong White Flour
0.300 kg Water
0.007 kg Dried Yeast
0.008 kg Salt
0.075 kg Water (2nd Stage Mixing)

Process

1. Before you start, you will need to activate the dried yeast with the water. This generally takes about 15 minutes to complete, so get this stage done first.
2. Add all of the ingredients together except the 2nd stage water, and mix on slow speed on a mixer fitted with a dough hook for about 2 minutes until the ingredients have started to come together.
3. Mix on fast speed for 6 minutes, and add the 2nd stage water to the dough gradually over this time. The final dough will be soft so this is why you have to add the additional water in stages. If you add it all in one go the dough will not form correctly.
4. Once mixed remove from mixer and place in a container with a lid. Alternatively leave in a bowl covered with a damp towel or cling film to prevent skinning. Tip; to prevent the dough sticking , wet your hands first before handling it.
5. The dough now needs to ferment for 2 hours. Set a timer for 1 hour and give the dough a fold.
6. After 2 hours bulk ferment, weigh off the dough into 200g pieces. You should have enough dough to make four individual pizza's with a little bit left over.
7. Gently mould round and rest for 10 minutes on a floured surface, covered to prevent skinning.
8. Turn on the oven and set to 220°c
9. Stretch out the dough by hand. We generally stretch it quite thinly as we like a thinner base, but make it as per your preference.
10. Add your favourite toppings. Tip; We like to keep the toppings simple, so generally use passata as the sauce and top with mozzarella and fresh herbs.
11. Prove for about 15 minutes before baking. Bake at 220°c for about 15 minutes. Obviously ovens vary so keep an eye on it during baking.
12. Finally, enjoy your simple but tasty pizza!