Ingredients
Suggested Toppings (per tray):
- Olive Oil – 15g to 20g
- Sea Salt Flakes – generous pinch
- Fresh Rosemary – 4g to 5g
- Cherry Tomatoes (halved) – 150g
- Black Olives (halved) – 100g
- Red Onion (sliced) – 50g to 60g
Optional Gourmet Additions: Roasted garlic, marinated artichokes, shaved parmesan, zucchini slices, bell peppers.
Method
In a spiral mixer, combine 00 pizza flour, yeast, sugar, and 90% of water. Mix on 1st speed for 3–4 minutes. Add salt and remaining water gradually. Mix on 2nd speed for 4–6 minutes until extensible. Add olive oil in final minute. Target the dough temperature should be between 22°C to 24°C. Rest and bulk ferment in an oiled container for 60–75 minutes. Perform a fold after 30 minutes to enhance dough structure. Grease two GN 1/1 trays. Divide dough into two ~1150g portions. Stretch to fill ¾ tray. Rest for 10–15 minutes, then stretch to full corners. Final proof for 30–40 minutes. Dimple surface with fingers before baking. Bake at 220°C to 230°C for 22–25 minutes in a deck / convection oven. Rotate after 15 minutes if needed. Bottom should be crisp, top lightly browned. Brush with extra virgin olive oil post-bake. Cool briefly. Garnish with fresh herbs or chili flakes before serving.
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