Pizza dough

First, add the dry yeast to the flour. Then, measure cold water into a bowl and add the flour while mixing continuously. You can use a food processor and dough hooks, if available. Knead the dough for approx. 10 minutes until you achieve good gluten. Finally, add salt and mix thoroughly.

Place a few drops of olive oil in a proofing dish and grease the sides of the dish carefully. Close tightly using a lid or cling film. Proof the dough in room temperature for 6–8 hours.

Divide the dough into four sections and form into pizza dough balls. You can continue to cold proof the dough balls for 24–48 hours in a greased and closed container. You can also let the balls proof for another two hours in a tightly closed container in room temperature and then make the pizzas.

If you choose to cold proof the dough, you should let the dough balls sit in room temperature for a few hours before cooking the pizza.