Slow risen Pizza Base

Pizza is very popular and a good, crisp and tasty base means a great Pizza.

The best bases are slow risen, using very little yeast, or even better made with a Sourdough Starter. This recipe allows you to make either, and the 24 hour rise ensures lovely dough.

Ingredients

250ml or g Lukewarm Water

A pinch of dried Yeast or 30g Sourdough Starter

A dessertspoon of Olive Oil

380g Strong White Flour or for a softer dough Type 00 flour

1 Teaspoon of Salt

Method

Whisk the Dried Yeast or Sourdough Starter with the water and, when fully combined add the Olive Oil and whisk in.

Mix the Flour and Salt in a bowl then add the liquid, in several stages, bringing together into a dough. Knead lightly with your knuckles then leave for 15 minutes to fully absorb the liquid.

Knead the dough, in the bowl, for 5 minutes using your knuckles (damping your hand prevents sticking), cover with Clingfilm or a damp cloth and leave for 1 hour.

After the hour fold the dough over in the bowl, take the edges into the middle working all the way round the bowl, and shape into a ball.

Lightly Oil a second bowl and turn the dough into it, seam side down then lightly oil the surface before covering the bowl with Clingfilm and leaving at room temperature for 20-22 hours.

Once the dough has risen, turn it out onto a floured surface, divide in two, lightly flour the balls and place in a covered plastic box for 2 hours to rise again.

Finally turn out and roll the dough into two 10 inch pizzas. Top with the sauces and toppings of your choice and bake for 8-10 minutes at the top of a 220c Oven. A Pizza Stone gives the best result.