INGREDIENTS 750g flour 20g salt 40g lard (or 40g olive oil) 4g dry yeast 400ml water
METHOD
Place flour, salt, lard in a mixer with a dough hook and mix to combine until the dough becomes stretchy, this can be done on a bench by hand if you wish
Mix the yeast with a tablespoon of water to dissolve, add to the dough mix and mix for 1 minute to combine
Cover the bowl with plastic wrap and set aside for 15 minutes
If the dough is a little sticky, add a little flour until it becomes smooth
Empty dough on bench, no need to flour and portion out 8 balls, weighing approx 180g
Roll the portions into a ball shape and place spaced out in a plastic container, large enough for the balls to expand, seal the lid tightly
Refrigerate the for at least 6hrs
Remove from the fridge and sit on the bench for 2hrs
Dough is ready to use once balls have risen and look fluffy
I like to use an equal mix of semolina and flour, to flour the bench
Dough can be rolled or hand stretched, ready for toppings
And you must have a go at throwing them in the air.
