Ingredients:

  • 325g All purpose flour
  • 180ml Warm water
  • 3g Instant yeast
  • 4g Granulated sugar
  • 6g Fine sea salt
  • 30ml Extra virgin olive oil
  • 120ml Pizza sauce
  • 170g Low moisture mozzarella

Instructions:

  1. Combine dry ingredients. Whisk 325g flour, 3g yeast, 4g sugar, and 6g salt in your large bowl. Note: This ensures the yeast and salt are evenly distributed before adding liquids.
  2. Add wet ingredients. Pour in 180ml warm water and 30ml olive oil. Note: The oil should be added with the water to help it coat the flour quickly.
  3. Mix until shaggy. Use a sturdy spoon to bring the ingredients together until no dry flour remains.
  4. Knead briefly. Turn the dough onto a lightly floured surface and knead for 3-5 minutes until the surface is relatively smooth. Note: We aren't looking for a windowpane test here, just a cohesive ball.
  5. Rest the dough. Cover the ball with the bowl and let it sit for 10 minutes. Note: This allows the gluten to relax, making the rolling process much easier.
  6. Preheat and prepare. Set your oven to 200°C and place your baking sheet inside to get hot.
  7. Roll it out. Divide the dough if making multiple pizzas, then roll it until it is roughly 3mm thick. Note: It should be almost translucent when held up to the light.
  8. Dock the dough. Use a fork to prick holes across the entire surface of the rolled dough. Note: This prevents large steam bubbles from lifting the toppings.
  9. Add the layers. Spread 120ml sauce thinly, then top with 170g of freshly shredded mozzarella.
  10. Bake the pizza. Slide the dough onto the hot tray and bake for 10 minutes until the cheese is bubbly and the edges are browned.