Adie's best ever pizza dough!
Ingredients:
500g 'OO' type flour
375ml warm water (275ml cold plus 100ml boiling)
2 tsp salt
1tsp dried yeast
Add the salt to the warm water, whisk until dissolved. Add yeast to the water and mix well. Add the water to the flour and fold in. Work this together until a big ball of dough is formed. Rest the dough for 20 minutes.
Turn out dough onto floured surface then stretch and knead the dough for 30 seconds until it starts to resist then form it into a ball. Place the dough ball, seam side down, into a bowl that has been oiled with olive oil. Cover with cling film and rest the dough for 2 hours.
Tip out the dough on to a floured surface and divide into 4 portions. Stretch and fold each portion five times without tearing it then form into a ball and place, seam-side down, onto a floured plate. Sprinkle the dough balls with flour and loosely cover with cling film. Rise for a further 3 hours until it has doubled (no more than trebled) in size.
Set your egg for indirect, with a pizza stone to reach the highest temp you can. You will need nice, clear vents at the bottom of the firebox and top up with fresh lump charcoal to achieve this. Top and bottom vents can be wide open and don't forget to burp the egg when opening lest you lose eyebrows and arm hair!
Use your hands to mould each dough ball into a circular shape on a teflon baking liner before loading with toppings. Cook for 12 minutes at 600degF until the base is golden and cooked and the toppings are browned.
