DOUGH

makes 4 bases

INGREDIENTS

• 565g tipo ‘00’ flour or white bread flour

• 335g lukewarm water

• 3g fast action dry yeast

• 12g fine sea salt

METHOD

1. Combine the flour and fast action dry yeast in a large mixing bowl, add the lukewarm water and mix into a rough dough

2. Give the dough 10-15 minutes to relax, then work in the salt and knead for 4 minutes until you have a smooth ball of dough

3. Place the dough into a large clean bowl and cover with cling film and prove dough either in a warm place for 1hr until doubles in size or for a longer prove refrigerate for 24-48hrs 

4. Divide the dough into 4 even portions and roll into balls 

5. Lightly dust the dough balls with flour, cover with a clean tea towel and prove again for 1-2hrs - they will be ready when you poke the dough and it leaves an indent which doesn’t spring back immediately

SAUCE

INGREDIENTS

METHOD

1. Blitz the chopped tomatoes in a food processor or in a bowl using a stick blender
2. Stir in the oregano and seasoning and set aside

• 400g tin chopped tomatoes

• 1tsp oregano

• salt & pepper

BUILD

INGREDIENTS

• 1 batch dough

• 1 batch sauce

• your preferred toppings

• salt & pepper

METHOD

1. Pre-heat your grill and a large frying pan (suitable for use in the grill) on the hob both at the highest heat

2. On a floured surface push out the dough balls with your hands (see video for technique) into four bases

3. Keeping the pan on the heat place a base in the frying pan and spoon on enough pizza sauce leaving a couple of centimetre around the circumference for the crust to form, add your other toppings and season well

4. Place the pan under the grill for 1-2 minutes, spinning as necessary to get an even cook

TAKE CARE WHEN HANDLING THE PAN, IT WILL GET EXTREMELY HOT!!

5. When the crust is risen and browned remove pan from the grill and place on a baking tray in the bottom of the oven whilst you repeat with the remaining dough balls

CONTRIBUTIONS

Photos - Simon Hossack, Amy Beverley, The Geeks

Graphics - Ben Dexter

Video - Callum McIvor

PFTP Logo - Susie Purvis

Copyright © 2019 ・Pizza Geeks Ltd.