Simple, traditional, and perfect for high-heat ovens.

Ingredients (makes 4 x 12" pizzas or 3 x 16" pizzas):

• 600g 00 flour
• 400ml water (warm)
• 7g instant dry yeast
• 15g  salt

🔥 Why it works: No sugar, oil, or honey so it won’t burn at high temps.

1. Dissolve yeast in water.
2. In a large bowl, add flour, then gradually pour in the yeast water, mixing with your hand or a spoon. Mix master on low speed with dough hook is ideal.
3. Add salt and knead until smooth (about 10 minutes).
4. Cover and let rest for 2 hours - this is the first rising and the dough will double in size
5. Knead again briefly, then divide into 4 balls (approx. 260g each) if making 12" pizzas or divide into 3 balls (approx. 330g each) if making 16" pizzas.
6. Place dough balls into a proofing tray, cover and leave to rise for 60 minutes. Dough can be made up to 3 days in advance by placing the dough balls in an airtight container at this stage, and refrigerate until needed. Bring to room temp for 1 hour before use.
7. On a floured surface work the dough balls from the centre and stretch the disc by hand to the desired size
8. Get ready for favoloso pizzas!

🍽 Tip: Dust your peel with flour before launching to prevent sticking.