Ingredients
- 1000g “00” flour
- 5g diastatic malt flour
- 14g instant yeast
- 5g salt
- 35g extra virgin olive oil
- 650ml tepid water
Method
1. Into the bowl
Add the flour and diastatic malt to a mixing bowl with a dough hook.
Put the yeast on one side of the bowl, salt on the other (keep them apart to start).
Pour the olive oil into the middle.
2. Bring it together
Start mixing on low, slowly pouring in the tepid water.
Once combined, turn the speed up and knead for 5 minutes until smooth and elastic.
3. Hand finish (this is your magic)
Tip onto a lightly oiled surface and knead by hand for another 5 minutes
until silky, soft and stretchy.
4. First rise
Lightly oil a bowl, place the dough in, cover with a shower cap.
Leave somewhere warm for 1½–2 hours, until doubled in size.
5. Knock back & knead
Turn the dough out, knock the air out gently, then knead again for 5 minutes.
6. Second rise
Lightly oil the bowl again, return the dough, cover.
Leave for 45 minutes to 1 hour to relax and puff up slightly.
(Or pop in the fridge overnight here for even better flavour 👌)
7. Shape
Divide into balls (around 250g each).
Rest for 30–60 minutes so they’re easy to stretch.
8. Stretch & bake
Stretch (don’t roll), top, and bake in a very hot oven 250°C or as high as it goes
for 7–10 minutes until golden, blistered and perfect.
✨ signature touches
- Oil instead of flour on the bench = softer dough, no dryness
- Extra knead after knock-back = beautiful structure
- Shower cap = the unsung hero 😄
cinders54 