Dough (63% Hydration)
498g “00” Flour
0.26g Instant Dried Yeast
The amount of yeast used in this recipe is based on an average room temperature of 18°C. If your room temperature is considerably higher or lower, you can use a dough calculator (I recommend the “OONI APP”) to adjust your parameters and it will give you the correct amount of yeast required. You can also use these calculators to work out the amount of yeast you would need if you wanted to make your dough over a shorter period of time.
1.Weigh out the flour, water, salt and yeast then add the flour and yeast to your mixing bowl.
2.Turn on your mixer to incorporate the flour and yeast together and begin to gradually add 95% of the water until it has all come together and formed a rough looking ball. This should take 2-3 minutes.
3.Cover with a tea towel and let the dough rest for 20-30 minutes. This will help the flour to absorb the water.
4. After 20-30 minutes, add the salt to the rested dough with a splash of water and turn the mixer back on. Gradually add the remaining 5% of water and mix for approximately 7-9 minutes until the dough is smooth. If you have a thermometer it’s a good idea to check the temperature of the dough at this stage. The dough should be 21-23°C.
5.Turn the dough out onto the worktop and form into a ball. Cover the dough and let it rest for a further 15 minutes.
6. After 15 minutes, lift the dough off the worktop and fold it over a few times before shaping back into a ball. This will increase the tension in the dough giving you a stronger structure and make the dough much smoother. When the ball is formed, transfer to an airtight container and let the dough ferment at room temperature for 18 hours.
7. After 18 hours the dough should have risen considerably. Remove from the container and divide into three equal sized portions.
8. Using your hands, form the dough portions into tight balls. If you find the dough to be a bit sticky, rub a little bit of olive oil or water onto your hands.
9. Transfer the dough balls into lightly oiled individual containers for 4-6 hours at room temperature. Adding the oil will help when you come to remove the dough balls from the containers and maintain its round shape.
10. When the dough balls have rested for 4-6 hours, fire up your pizza oven aiming for a stone temperature of 430-450°C.
11. Tip out a dough ball onto a floured worktop (I like to use fine semolina flour) and cover with some extra flour. From the centre, carefully push out to form a one-inch crust rotating regularly to maintain the circular shape. Pick the dough up and hang it upright over both sets of your knuckles and begin to rotate the dough through your hands allowing gravity to stretch it out. Once the dough is evenly stretched to about 10 inches, scrape most of the semolina flour to one side and place the dough back down onto a floured pizza peel.
12. Place the stainless-steel plate (facing downwards) in the centre of your stretched out dough.
13. Give the peel a shuffle/shake to ensure the dough is not sticking.
14. Launch into your pizza oven and cook for 60-90 seconds turning regularly to achieve a nice even bake.
15. Remove the blind baked pizza from the oven and transfer to a wire rack to cool. Once cool, carefully remove the stainless-steel plate from the pizza.
16. Add a generous layer of whipped cream and spread using the back of a spoon all the way to the edge of the crust.
17. Add the blueberries, raspberries, and strawberries onto the cream to create the Union Jack flag.
18. Transfer to a display board and cut into 6 pieces before serving.
Thank you so much to @SCOTTSPIZZAPROJECT for providing this recipe. If you’d like to see more, please visit their Instagram page.