Pizza & sauce - simple recipe and hand mixed dough for spectacular results with basic tomato sauce

Описание: This is a very simple recipe and method that gives excellent results every time.

Ingredients
1000g white flour
700g water
20g fine sea salt
2.5g instant yeast
Can of chopped tomatoes
15ml Balsamic vinegar
1 clove garlic
20ml Olive oil
3g Salt
2g Sugar
2g mixed dried herbs
Buffalo mozzarella
Parmesan

Method
1 Mix flour and 650 grams of the water- this is called autolyse and is essential when doing a hand mixed dough as it develops the gluten. Adding the salt at this stage will inhibit this. Leave for 1 hour
2 Hydrate the yeast, mix 2.5g of yeast and 50g of water together.
3 After 1 hour, add the yeast mixture to the dough. Wet your hand and using the pincer method to incorporate and mix well. Leave for 10 minutes
4 Sprinkle salt across the top of the dough and incorporate into the dough. Wet or oil your hand and mix well. It’s fine to wet your hand as often as you need to while you mix. This will stop the dough sticking to you.
5 Transfer dough to an oiled bowl. This will prevent it sticking
6 This dough will need a couple of stretch and folds. Oil your hand and reaching under the dough and grabbing about ¼ of it, gently stretch it out and fold it over the top of the dough to the other side. Do these stretch and folds about an hour apart.
7 After approximately 4-5 hours your dough should have doubled in size. Now it is ready to be divided.
8 Gently ease the dough out of its bowl onto a floured surface and divide into 5.
9 Shape gently into balls and place into an oiled or well floured baking sheet well spaced allowing them to proof up. Leave on the bench for approximately an hour.
10 Refrigerate now, for another hour, this will make them easier to shape. You can then use the dough or place in a covered container and it can be kept in the fridge for a couple of days to be used later.
11 For the tomato sauce, place all ingredients into a bowl, blend together and set aside.
12 Tear mozzarella apart and allow to drain.
13 Press out a dough ball onto a well-floured surface, top with tomato, some mozzarella and some shaved Parmesan
14 Bake on preheated baking stone at 270°c for 8-10 minutes - No fan