PIZZA DOUGH (OVERNIGHT)

Prep/Cooking Time: Longer Than 120 Minutes

Ingredients

Instructions

Measure the water in a plastic container and add to it the yeast
Weigh the flour and salt and place them together in a large machine mixing bowl
Add the water to the flour and bring together on the slowest setting on the mixer
Once the dough forms it should be soft and spongy, If it is too firm you can add more water little by little until the correct texture is achieved (you will learn this with time)
Once the dough has formed switch the mixer to the second speed and leave the dough to work for 7-10 minutes
Once this time is up remove the dough from the mixer and place in a plastic tub
Cover the dough with plastic making sure that it is air tight
Leave the dough at room temperature for 12-16 hours to prove
Once the dough has proved turn out onto a table top
Cut the dough into pieces and form into balls
Size will vary upon your own needs but 250g is a good size for a 12" pizza
Once the dough has been balled place into dough trays and cover making sure that it is air tight
Leave to prove again for 4-6 hours
Once the balls have increased in size by 50% place into the fridge
Remove from the fridge 30 minutes before use