Italian pizza dough using Morcote 00 flour

Method

Mix the dough in a stand mixer for 2-4 mins till it forms a clean ball. Rest the dough for 10 minutes, in order to allow the flour to absorb the water. Mix again at a medium speed for 6 minutes, shape the dough into a large ball, place it in a slightly oiled bowl, cover it with a towel and let it rise for 1 hour. Remove from the bowl, divide and shape each piece of dough into a smaller pizza balls.

Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. Rest the pizza balls for about an hour at room temperature for them to become soft and elastic, If the pizza balls are not required for the day, you may refrigerate them in tightly closed plastic containers, and get them back out of the refrigerator an hour before you want to use them. Overnight refrigeration helps the dough develop more flavour and crust colour.
Stretch and shape the balls gently into pizza rounds without losing much air trapped under the dough. While you prepare to top up your pizza, preheat the oven at 280ºC or even higher if possible for 30-40 minutes.  
Brush the dough lightly with olive oil. Using the back of a spoon spread pizza sauce thinly leaving 1/2 inch from the border from all sides. Add your choice of cheese on top ( we suggest fresh mozzarella and parmigiana) and a few large basil leaves. Gently slide the pizza onto the preheated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling. Remove the pizza carefully from the oven and drizzle the top with olive oil, some grated parmigiana and fresh basil. Slice and serve immediately.

“ Flour (like of Morcote 00) with good elastic gluten and soft fine starch helps your pizza doughs to get a great hydration and a perfect texture “