800 g flour (combination of hard flour and wholegrain durum flour - currently experimenting with ideal proportions)
650 ml lukewarm water
15 g yeast
15 g salt
25 ml olive oil
Combine water and yeast well, add to rest of ingredients and knead, preferably in a mixer with a dough hook, for 10 mins. Divide dough into 4, put in separate bowls and cover with gladwrap, and leave in a warm place for a couple of hours or so until doubled in size. Put in the fridge for 1-24 hours. Take out and allow to recover while you preheat the oven (with pizza stone I hope) as hot as it will go. For a drier thinner style use 500 ml water and 50 ml olive oil. Take a portion of dough and stretch out on a floured surface with your hands.
For a baked pizza lay up your toppings and put straight into the oven. Getting the pizza into the oven is an art in itself I won't claim to have mastered. Leave in long enough for the toppings to cook together well and base to be baked through.
For a grilled pizza brush dough with garlic oil and put in the oven oiled side down. Leave in until bottom is starting to brown, take out, lay up your toppings, then put back in the oven. The toppings need only melt for the pizza to be done. Good for white pizzas (ie without tomato base) and delicate toppings.
