This basic recipe for making the perfect pizza dough is borrowed from the street food kings of Neapolitan pizza, the Pizza Pilgrims. Master the technique and will serve as your faithful base for a multitude of topping variations.
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- 1 kg ‘00’ flour
- 2g fresh baker’s yeast
- 600ml cold water
- 30g table salt
- 2 tins good quality tomato sauce
- One bunch of basil leaves
- 250g mozzarella
- 4 tbsps grated Parmigiano Reggiano
- Extra virgin olive oil
- 1 tin Cantabrian anchovies (optional)
- Dissolve the yeast in the water. Place the flour on a large, clean work surface and create a well in the middle.
- Gradually pour in the water while kneading the flour into the water to create a thick consistency. Add the salt and knead the dough for 10 minutes.
- Cover the dough with a tea towel, then knead again for 10 seconds.
- Divide into eight individual balls and place – well spaced out – in sealed containers overnight.
- To create one pizza, preheat a non-stick frying pan on a hob and turn on the oven grill.
- Take a ball of dough and press firmly onto a floured surface. Using fingertips, flatten out the dough from the centre outwards, leaving an untouched rim around the edge.
- Keep turning the dough over and use the back of your hand to stretch the dough out until it is consistently thin and roughly 10 inches in diameter.
- Place the pizza base in the frying pan, which should be very hot by now. Add a spoonful of tomato sauce on top of the base and garnish with whole basil leaves, shredded mozzarella, a few anchovies, a pinch of Parmigiano and drizzle of olive oil.
- After a few minutes the base of the pizza should be browned. Take the whole frying pan and place it under the grill for 2-5 minutes. When the pizza is browned and bubbling, it’s ready to go.
- Garnish with some fresh basil leaves and eat piping hot.