Easy Slow Fermented Pizza Dough

This is an adaptation of this recipe, which I had struggled to be successful with until I realized my food processor's 1.5 litre maximum capacity was the issue. Once I'd realized that, it was only a slightly minor tweak in quantaties (mainly a bit more olive oil) to make a dough that ends up being a beautiful texture and flavour from the cold fermentation, but is easy to work with.

Ingredients

• 420g strong white bread flour
• 10g caster sugar
• 6g table salt
• 6g dried instant yeast
• 22g extra virgin olive oil
• 280g cold tap water

Method

1. Add the flour, sugar, salt, yeast and olive oil into the food processor and blend until combined.
2. Meaure out the water into a microwave proof jug and microwave for 1 minute to warm it up.
3. Run the blender on a low speed and slowly dribble the water in.
4. Once the dough starts to form together, turn the blender off.
5. Pulse the blender for afew seconds on maximum power until the dough is nicely brought together.
6. Flour a clean flat surface and carefully scrape the dough out onto it.
7. Kneed a bit to bring all the bits together.
8. Divide in half and place each in a zip-lock bag, seal and place in the back of the fridge for between 24 hours and 3 days.
9. When ready to use, remove from the fridge 2 hours prior to wanting to use it, then roll out and use as usual pizza dough (i.e. roll out to 12", top with sauce, cheese, and toppings before baking for 10 to 12 minutes in the hottest your oven can go).

Makes enough dough for two 12 inch pizzas.