Prep Time (includes proving the dough): 20 hours + 20 minutes for toppings
Cook Time: 6-8 minutes
Total Time: 20-21 hours
Ingredients:
For the dough:
This recipe creates enough dough for six pizzas. This is perfect for a pizza party – or pizza dough can be safely frozen for 1-3 months for a future pizza craving!
1000g Cotswold Pizza Flour
620g water (62% hydration)
30g salt (3%)
0.7g of fresh yeast (or 0.3g instant dried yeast)
For the toppings:
250g Galani Mozzarella Maxi - sliced
200g buffalo mozzarella bocconcini
300g pre-cooked beef brisket - shredded or chopped
2 spring onions - finely sliced
4 tbsp Yok Chan’s chilli oil - plus extra for finishing
Maldon chilli salt
Olive oil - for brushing crusts
Parmesan - finely grated
Alternative ingredients:
This works equally well
with pulled pork instead of beef brisket, and if you are going for a meat free
option, then why not try pulled jackfruit!
Method:
For the Dough:
Please note this recipe is specific to these timings and temperatures - 20 hours at room temp (RT) 21°c. Start mixing at 8pm the day before, to bake between 4-6pm the following day - 20hrs in total.
Add 90% of the water to the bowl and crumble all the fresh or dried yeast into the bowl, whisking gently to dissolve.
Add all the flour to the bowl.
Turn your mixer on to a slow mixing speed (30-40%) for 5 minutes or until fully combined. Add a little bit more water but not all of it whilst it mixes.
Once fully combined (or when there are no dry bits) cover the bowl and let the mixture rest for 30-45mins.
Once rested, turn the mixer to a slow speed, adding all the salt and all the remaining water, then increasing the mixer’s speed for a further 1-2 minutes.
When it looks like the dough is becoming smooth, stop the mixer and let the dough rest for about 10 mins.
After 10 mins, give the dough another mix for around 5 minutes. If the dough is smooth, remove from the mixer. If the dough is lumpy, let is rest and repeat this process until the dough is smooth.
Once smooth, place the dough onto a clean work surface and gently shape it into a ball, gently tucking the edges underneath.
Place the dough into a lightly oiled container, covering with a lid and leaving at room temperature overnight for around 12 hours to bulk prove.
The next morning, turn the dough out onto a clean work surface and divide the dough into 6 equal portions (275g each), using a dough scraper or knife.
To shape the dough ball, take each portion and fold the edges into the centre, rotating as you go, to create tension. Then place them into a small oiled tray and cover. For the best at home results, oil an individual breakfast bowl and place the Dough ball inside and cover it with cling film or a silicon cover.
Leave the balls to prove at room temperature for another 5 hours, until the dough is soft, airy and slightly risen.
Pizza time!
Preheat your pizza oven to 400ºC for about 20-25 mins.
Take a dough ball and place it on a lightly floured surface. Gently press from the centre outward, stretching the dough into a 10–12-inch round, leaving a thicker edge for the crust.
To build the pizza, start by adding drizzle of oil to the base. Then evenly add the grated parmesan, sliced mozzarella, spoonfuls of the precooked beef brisket, the buffalo mozzarella balls and a handful of slice spring onions.
Using a pastry brush, oil the crusts, finishing with a sprinkle of the chilli sea salt.
Once topped, slide the pizza onto a pizza peel. Give the pizza a shimmy on the peel to check it’s not sticking. If it is sticking, add a tiny bit of semolina flour under the offending areas and this should fix it. If your pizza has become mis-shapen whilst you shimmy, no problem, just gently lift the crusts, reshape back into a nice circle.
When placing the pizza into the oven turn the flame down to its lowest setting so that it bakes low and slow.
Cook the pizza for 5-6 minutes, turning regularly for an even bake. When the crusts are golden and crisp, remove the pizza from the oven and place on a wire rack to cool.
As the pizza cools, spoon over a little more chilli oil and sprinkle over the remaining spring onion to garnish.
Oiling and salting the crust takes the pizza crust to the next level! If you have some nice crust dips, or a spicy aioli to hand, then these will go down very well too!
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