Thin crust pizza at home

Serves approximately 5 x 300g pies

Ingredients

• 1539g Total
• 900g (100%) Canadian Strong White Bread FLour (13% gluten)
• 585g (65%) Water
• 27g (3%) Olive Oil
• 18g (2%) Salt
• 9g (1%) Dried yeast

Method

• Create dough the night before and leave in the fridge to rise.
• Calculate required quantities using bakers percentages.
• Weight everything keeping the salt away from the yeast.
• Kneed until window pane test passed.
• Thumb test should give spring back.

• Leave to rise in fridge in large bowl with tight clingfilm seal (avoids air crust forming).

• Take out of the fridge at least an hour before cooking to rise.
• Sprinkle with flour to avoid sticking.

• Keep covered with clingfilm to prevent crusting off.

• Heat oven to maximum temperature 250C with pizza stone in.
• Use lots of flour to squash down and form to a rough circle.

• Form a round pizza by spinning and using fist stretching technique.

• Remove stone from the oven and place on range.

• Add dough to stone and add tomato base and topping.

• Return stone to oven and cook for 6-9 minutes at 250C.