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Pefect Pizza Base

A little bit of Paul Hollywood, a little bit of Jamie Oliver

Prep
Cook
Serves 4people
Ingredients
250
gr strong white bread flour (Tipo 00)
160
ml water
20
ml olive oil
7
gr yeast
5
gr salt
Directions
1.
Start with the flour and mix it with the water and olive oil and add the yeast and salt and blend it together with your hands. You can either do this by making a well in the centre of a bowl o on a clean work surface. Knead it together for no less than 5 minutes.
2.
The best food takes time – another inconvenient but vital detail – so try to leave the dough in a bowl to rise from morning to evening before you plan to use it. When you do, take the wonderful, risen cloud of dough and split it into 120g-150g balls. Again, if you’ve got time, you can leave them for up to three hours in a plastic bag to rise.
3.
Next, spread the dough balls out, first with your fingers and then with a rolling pin, into 6in or 7in circles until they are the same thickness all over. Now you’re going to throw them in the air, spinning them as they go to make sure the weight works its way out of the centre to the edges. Catch them not on your fingers – they’ll go through – but on your knuckles. You want the dough to be thinner in the middle and thicker on the edges.
4.
Dust your pizza peel – the long-handled disc used for inserting and removing pizzas from the oven, which you can get easily online – with a 50-50 mix of semolina and flour. Semolina is grittier, makes the pizza slide better and adds an extra crispness.

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