Italian Pizza Dough

01Method

1. 1

   Set the oven to its lowest possible temperature.

2. 2

   Place the flour and salt in the bowl of a stand mixer fitted with a dough hook and start on low speed. Break the fresh yeast into small chunks and add it to the flour. Gradually pour in the water, scraping down the sides of the bowl to incorporate all the flour. Mix until the dough comes together and pulls away from the bowl. Add the olive oil and continue mixing until fully combined.

3. 3

   Knead on low speed for 5 to 6 minutes, adding a little extra flour if the dough is too sticky. Turn the dough out and shape it into a ball by hand. Return it to the bowl, score the surface with an "X," and cover with a damp cloth.

4. 4

   Switch the oven off and place the covered bowl inside to rise for at least 1 hour, or up to 8 hours.

5. 5

   Remove the bowl from the oven and reattach it to the stand mixer. Uncover the dough, punch it down, and knead on low speed for 5 minutes.

6. 6

   Meanwhile, position a pizza stone or baking tray on the bottom oven rack and preheat the oven to 230°C (450°F).

7. 7

   Divide the dough into 4 equal portions and roll each into a smooth ball, dusting with flour if necessary. Set the balls on a baking sheet and cover with a damp cloth. When ready, roll each ball out into a 23 cm (9-inch) round and add your desired toppings.

8. 8

   Slide a pizza onto the hot stone in the preheated oven, immediately reduce the temperature to 210°C (410°F), and bake for 10 to 12 minutes, adjusting time based on toppings. Repeat for the remaining pizzas.