Preparation and Usage
Our Method Time to turn up the heat! Step 1 Empty the entire 675g pizza mix into a large bowl or your stand mixer bowl. Add 410g of cold tap water and 10g of olive oil. Step 2 By hand, combine the mixture to form a sticky dough. Knead for 10 minutes. By mixer, use a dough hook and mix on slow for 8 minutes. The dough will become less sticky the more you knead it. Eventually, the surface will be smooth and spring back to touch. Step 3 Lightly oil a clean bowl and add the dough. Cover with a damp cloth and cling film, place in a fridge overnight. Step 4 Divide the dough into 4 equal-sized balls and place on a lightly floured tray. Cover with a damp cloth and prove for 2 hours at room temperature. Step 5 Sprinkle the semolina sachet onto a clean worktop to prevent sticking. Stretch the dough into four 12" pizza bases. Layer with your favourite toppings. Step 6 Pizza oven 370°C 3-5 minutes Rotate while cooking Fan oven or pizza stone 220°C 8-10 minutes Too Hungry to Wait? Try our fast prove method... Add tepid water at step 1 and leave the dough to prove in a warm place for 2 hours at step 3. Once you have reshaped your dough at step 4 leave to prove for a further 30 minutes before you stretch.
Origin Information
- Country of Origin: United Kingdom
- Made in the UK
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