This pizza dough is just the best, and it’s so easy you can always have a batch or two in your fridge.
The dough will keep in your fridge for several days. I have used the dough after a week, it was hard to work with but it still made a great pizza base. I have also put the dough straight into the freezer in bags. Then when I want to use it, I either put it in the fridge for a few days to defrost and then use it, or defrost at room temperature and use it straight away. You can play around with this recipe by using some wholemeal flour or starter. Once you have mastered working with this no oil dough you will never go back to adding oil.
In a bowl bring together Flour, starter and water until just combined. Leave for 20 mins to autolyse
Add salt and mix dough in your mixer for 5 mins, until dough is smooth and springy.
Remove dough to a counter top and split into 3 x 330gram pieces.
Shape and roll into a ball by cupping your hand in a claw shape and rotate dough in a circular motion, till you get a nice tight ball.
Put the balls into plastic bags, put in your fridge and leave for at least 24 hours before using.
Use straight from the fridge, shape and pre-bake at 245 degrees celsius for 2 mins on each side before toping with your favourite ingredients. Then bake for another 4-5 mins till cheese is nicely melted and cooked to your liking.