NICO'S PIZZA DOUGH

No secret recipe here! This is the exact dough recipe we use for our Neapolitan style pizzas in our Pizza Horsebox NICO'S!

SERVES: 6 x 12 inch Pizzas

TIME: 22 HOURS

INGREDIENTS

1040g 00 flour, we use Caputo flour

620g water, room temperature

1.2g of instant dried yeast

31g salt

INSTRUCTIONS

1. Using a wooden spoon mix the water and yeast in a large bowl then let it sit for 15 minutes, add the flour, salt and continue to mix until its a shaggy ball, cover the bowl in either cling film or damp cloth and rest for 1 hour.

2. Scrape the dough out onto a lightly floured work surface and knead for 5 - 10 minutes, form the dough into a ball by wrapping the sides down and into the centre of the bottom and continue around entire edge until the top has become smooth.

3. Place back into the mixing bowl and wrap tightly with cling film then leave in the fridge to prove for 20 hours at least.

4. Remove the dough from the fridge it should of increased in size, scrape out onto a work surface then cut into 6 equal pieces, mold each piece of dough into a ball and place into an airtight container with enough room to have space around each dough ball to expand and so they don't stick together. (At this point you can freeze the dough balls if you don't plan to use them on the day).

5. Leave the dough balls in the container out at room temperature for 2 hours then they're ready to stretch out and bake. Check out our different pizza recipes for ideas on toppings!