Prep Time (includes proving the dough): 20 hours + 10 minutes for toppings
Cook Time: 60 - 90 seconds
Total Time: 20 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:
125g Galbani mozzarella - sliced
125g burrata
1 pack of Parma Ham
1 lemon - for zest
1 tsp white truffle honey
Parmesan, finely grated
Olive oil, for drizzling
Sea salt flakes
Ingredients:
If Parma Ham isn't your thing, this works equally well with Mortadella or Serrano Ham.
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 -430ºc for about 20-25 minutes.
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, first add a drizzle of oil to the base, then grate over some parmesan, followed by the sliced mozzarella.
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.
Place the pizza into the oven. Cook for 30 seconds, allowing the base to set, then with the pizza peel, turn it 180º to ensure an even bake.
Once the crusts begin to brown and small char spots start to form, the pizza is ready!
Remove from the oven and place on a wire rack to cool.
As the pizza cools, take 3 slices of Parma Ham, cut them in half and placing evenly around the pizza. Grab a ball of burrata, break it open and place the oozing pieces over the pizza. Finish with a little lemon zest, a drizzle of olive oil, a small sprinkle of sea salt flakes and a swirl of white truffle honey.
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