COOKING WITH FATHERSON
dough- Makes 3 x 14 inch Pizzas
Strong White Bread Flour (596g)
00 Flour (198g)
Lukewarm Water (492g)
Instant Dried Yeast (3.58g)
Olive Oil (12g)
Combine both flours and water (leave a small amount of water to the side for the next step) and mix until you can no longer see any dry flour. You can do this either using a stand mixer or in a bowl with a fork. Cover and leave to rest for between 30 and 60 minutes.
Add last remaining dribble of water and the yeast, salt and sugar. Mix this until all ingredients are combined. Roughly for 3 minutes.
Add the Olive Oil and knead for 5-7 minutes or until fully combined and the dough has formed a springy ball. If you’re making the dough by hand this will take slightly longer than with a mixer.
Transfer dough to an oiled bowl and cover. Put this in fridge to proof for at least 24 hours, up to 72 hours.
Remove dough which should have risen to at least twice its size and portion into 445g dough balls. Use scales to measure this to ensure they are all the same size.
Place dough balls on a board, oil the top and cover so they don't dry out. Leave to rise at room temperature for around an hour.
Dough balls should be ready to use when they have grown to roughly 150% of original size and are at room temperature.
2 x Tins of San Marzano Tomatoes (If you can't get San Marzanos use the best quality tinned tomatoes you can. None of the 29p Smart Price ones)
2 x Cloves of Garlic
1 x Bunch of Basil
10g Olive Oil
Pinch of Salt
Open tomatoes and drain into a sieve. We don't want the sauce that the tomatoes are in or any of the water. Just the tomatoes themselves.
Mince your garlic and add to tomatoes.
Take your desired amount of basil and add to the bowl. This is usually around a third of a supermarket pre packaged basil or around 8-12 leaves.
Add olive oil, salt and pepper.
Transfer sauce to blender and pulse until just combined. Don't over process the sauce.
Transfer back to a bowl until ready to assemble pizza.
Low Moisture Mozzarella (not buffalo as it is too wet and don't use pre grated mozzarella as it is covered in a starch that stops it from melting correctly)
Toppings of your choice
Preheat oven to it’s highest temperature at least an hour before you start cooking. With a pizza stone placed at the top of the oven.
10 minutes before you start, turn oven to grill at top temperature. This will get your oven as hot as it can possibly go.
Take dough ball and make an indent all the way round the edge to form your crust. Making sure to be delicate as we want to keep all the air and gas inside the dough.
Flip the dough and stretch out until it is around 10 inches in diameter.
Pick the dough up in your hands and pass from hand to hand stretching dough out to 14 inches.
Place stretched pizza on a floured counter and apply sauce. Don't add too much sauce, we don't want pizza soup.
Drizzle some olive oil over the base and sprinkle some fresh basil and dried oregano over it.
Add your grated parmesan and mozzarella over the pizza so you have good coverage but don't put too much on.
Massive thanks to Dough Pizzeria for letting us use their kitchen for this video!