Pizza Dough

Let’s make it

1. Combine the Manitoba and 00 flours in a bowl. Dissolve the fresh yeast in some of the measured room-temperature water.
2. Add the yeast water to the flour and mix. Add the remaining water gradually, then work in the salt.
3. Knead for about 10 minutes until smooth and elastic. Cover and rest for 10 minutes, then fold the edges into the centre and shape into a ball.
4. Cover and leave at about 20–22°C for 5–6 hours, until doubled in volume. Follow the dough rather than the clock if the room is warmer or cooler.
5. Divide into three equal portions, about 270 g each. Fold the edges of each piece into the centre, then roll into a smooth ball.
6. Place the balls in a lightly floured, covered proofing box and leave for about 1 hour until relaxed. Stretch by hand, top and bake on a thoroughly preheated stone or steel at 250°C for about 8–12 minutes, until the rim is browned and the base is cooked.