Rich Payne (IG: dough_and_behold) has contributed this delicious Pepperoni and Salted Honey Pizza Recipe to help us celebrate the launch of our Cotswold Pizza Flour at Waitrose! Follow Rich's detailed advice to make one of the tastiest sweet and salty pizza recipes you'll find! 

  • Baker: Rich Payne / Dough & Behold
  • IG: @dough_and_behold
  • Makes: 4 x 275g dough balls
  • Prep time: 60 hours based on method below!
  • Bake time: 60-70 seconds @430°c in an Ooni pizza oven 
  • Flours used: Cotswold Pizza Flour

Pizza Dough Recipe Things to Note:

  • This recipe is specific to these timings and temperatures.
  • 12 hours at room temp (RT) 21°c
  • 48 hours in fridge (CT) 4°c

Pizza Dough Recipe Method:

  • First off add all your flour into a mixing bowl. (Using food mixer)
  • Add 80% of you water to the bowl
  • Crumble all your yeast into the bowl
  • Turn you mixer on to a slow mixing speed and wait for the ingredients to combine and mix until there are no dry bits. Add a little bit more water but not all whilst this mixes.
  • Once there are no dry bits of flour, cover the bowl and let it rest for 30-45mins. This allows the dough to absorb the water properly and let the gluten begin to develop.
  • After say 45 mins, add all your salt into the mixer and all of the remaining water.
  • Mix at a slow speed to start with while to salt and water is mixed in, and then
  • increase the speed a little for a minute or two. When it looks like the dough is becoming smooth, stop the mixer and let the dough rest for about 10 mins.
  • After 10 mins, give the dough another mix for a minute. If at the end of this your dough feels nice and smooth, then take it out of the mixer.
  • If the dough still looks a bit lumpy, let it rest and repeat this process one or two more times until you are happy. You will notice how the dough becomes smoother as you let it.
  • Once happy with your dough, place it onto a clean work surface and gently shape it into a ball. You can use a dough scraper to kind of push it along your work surface to develop surface tension so you end up with a nice, tight, smooth doughball.
  • Place this Doughball in a lightly oiled container with a lib.
  • Leave out at room temp for 6 hours.
  • After 6 hours, place your container in the fridge and leave it in there for 24 hours. (This is called bulk proving).
  • After 24 hours, take your container out of the fridge, empty your dough out onto a work surface and divide it into 4 x 275g dough balls.
  • Weigh the doughballs to make sure they are all even weights.
  • To shape the dough ball grab it in one hand and fold it into itself a few times to make a tight, smooth ball.
  • Once you are happy with your nice tight dough balls I place mine into either a small dough tray, or for best results at home, I oil an individual breakfast bowl and place the Doughball inside and cover it with cling film (or even better you can get silicon covers online that mean you use less clingfilm plastic)
  • Once your balls are in the bowls and covered, place them back in the fridge for another 24 hours at least.
  • When you think you want to make pizza then just take your dough balls out of the fridge and leave them at room temp (21°c) for 6 hours before you are ready to bake.

Making The Pizza Method:

  • Open out your dough ball and stretch it to around 10inches.
  • Then top with tomato sauce (Mutti Polpa is a good one).
  • Grate on a little Grana Padano.
  • A few torn basil leaves.
  • Slice up some fresh mozzarella and add to pizza.
  • Sliced pepperoni (I use @properoni as it’s delicious and nitrate free).
  • A drizzle of olive oil.
  • Then post bake, and a few fresh basil leaves and a good drizzle of Salted Honey or chili honey, and a final grating of Grana Padano.

Absolutely delicious!

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