ASPARAGUS, BACON & FETTA PIZZA

Ingredients: 

PIZZA DOUGH

• 1000g Leaf ’00’ flour⁠
• 2g fresh yeast⁠
• 620ml tepid water⁠
• 30g fine sea salt⁠

TOPPINGS

• Asparagus
• Bacon (cooked)
• Fetta (crumbled)
• Pizza sauce of your choice

Method

1. Make a crater of flour in the middle of the table. ⁠
2. Mix the yeast into the tepid water and mash up the yeast in the water until it has dissolved.⁠
3. Fill your crater with a third of the yeast/ water mix. Using your fingertips, start making very small circular motions to combine the flour and water.⁠
4. Keep dragging in a little flour to thicken the mix, then pouring a little bit more water in to loosen it, until you have used up all the water.⁠
5. Sprinkle sea salt over the mixture.⁠
6. Use both hands to push the remaining flour from the outside into the middle. Fold and press the mix until all the flour is absorbed and a dough comes together.⁠
7. Work the gluten by kneading the dough. Use the heel of your hand to stretch out the dough and roll it back up, while the other hand acts like an anchor.⁠
8. Continue this for about 8 minutes until the dough becomes smooth and glossy.⁠
9. Let the dough sit for 10-minutes.⁠
10. Divide your bulk of dough into individual portions. We recommend 230g dough balls for 10-inch pizzas. Cover with a tight lid or clingfilm.⁠
11. Leave the dough at room temperature for approximately 6 hours until it expands to almost double its size, then store in the fridge overnight.⁠
12. The next day remove the dough from the fridge for 1-2 hours and bring it back to room temperature before making your pizzas.