Directions
- 1Whisk lukewarm water and instant yeast in a bowl. Add honey and whisk again.
- 2Pour in flour and salt; stir until combined. The texture will look like the one shown in the video.
- 3Cover and rest for 30 minutes.
- 4Dip your hand in water and do four stretch and folds, reaching around and grabbing the dough from underneath, lifting it as high as you can and folding it down.
- 5Flip the dough over, fold it in half, cover, and rest for 30 minutes.
- 6After 30 minutes, repeat the process: four stretch and folds, wetting your hand when necessary. Cover and rest for one to one and a half hours.
- 7Sprinkle flour on top of your dough and generously on your work surface. Turn the dough out and sprinkle a little flour on top.
- 8Cut the dough into four portions (or two for larger pizzas).
- 9Slightly stretch each portion and fold it inwards to create a round shape. Wipe the excess flour and flip your dough over.
- 10Using the bottom side of your hands, cut the dough and move the parts in opposite directions to create a tight ball.
- 11Add the dough balls to a well-floured dish with more flour on top. Let it rest for 45 minutes.
- 12Heat a large frying pan with olive oil and turn your grill to maximum.
- 13Place a piece of dough on a well-floured surface and start to stretch it out using your fingers to press it down. Turn it around, make a fist, and stretch from underneath.
- 14Place the dough in your hot frying pan and drizzle some olive oil, brushing it around the edges.
- 15Once it starts puffing up, add your toppings and check if it's cooked underneath. Finish off under the grill.
Ingredients
- 350 ml lukewarm water
- 7 g instant yeast
- 1 tbs honey
- 500 g strong/bread flour
- 1 tbs salt
- 0 olive oil
- 0 pizza toppings (cheese, tomato sauce)
Equipment
bowlwhiskplastic wrapknife or dough cutterrolling pinbaking dishlarge frying pangrill
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