You may want to practise, but do not overdo the shaping of each ball, as you will stress and tear the dough. It seems your geo services have been disabled, You can re enable these in your devices browser settings, Cookies mean you get pizza faster. When working in this slow, natural time frame surprisingly little yeast is required. It’s good to know what’s on your plate. Shape these into round balls, cover and leave to rise for at least an hour in a warm place. So by using our website, you’re saying yes to our cookie policy. Make this incredible Franco Manca pizza instead. Franco Manca's Executive Chef, Alfie, took us through the whole class, starting with how to prepare the dough. Drop this onto the hot oil, and allow to start rising. Stir or whisk in, then add the olive oil. Once the ingredients have roughly combined you can rest the dough. Avoid getting dough on the palm of your hand. When you eat at Franco Manca, you support people working close to the land. (If you don’t have a sourdough starter, you can make this version using yeast). Leave the dough in an ambient temperature of 20-23˚C and in 16-18 hours, your dough will be ready to use. For more info see our cookie policy. Brush a bit more olive oil on top and cover the bowl again to store, making sure it’s airtight. Pour the liquid into the flour in a few stages, mixing each time with stiff fingers. INGREDIENTS. In a bowl or jug, measure out the water and add the yeast. Add the mozzarella, a sprinkle of Parmesan and a basil garnish, and then top with the hot tomato sauce and season to taste. Shape these into round balls, cover and leave to rise for an hour in a warm place. Once the pizza starts to bubble and turn golden underneath it will be stiff enough to add toppings. If using a tray, drape a dampened tea towel over it, but be sure to tuck the edges of the cloth under the tray, so the rising dough does not stick to the sagging cloth. After 3–4 minutes, transfer the pan to a 250˚C oven (with the door shut) or place under a hot grill to finish. However, it is worth trying, and with a little experimenting, you can achieve satisfaction. Knead the dough a little with your knuckles. In batches, fry for a couple of minutes, turning once or twice. We’ll fill your stomach, not your inbox. Cook gently for 15 min and when it’s ready, add the basil leaves… Do not wash or soak in water. After 15 minutes, use your fingers and knuckles to knead the dough for about 5 minutes. Tip the dough onto a floured surface and divide the developed dough mass into equal pieces with a dough cutter. Stir or whisk in, then add the olive oil. Our book ‘Artisan Pizza to Make Perfectly at Home is available to buy here >. In a bowl or jug measure out the water and add the yeast or starter.

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