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In this video I make incredible overnight pizza dough. This is my favourite way to make dough for tasty bubbly, chewy pizza every time. Check out the recipe below and please, like, comment, subscribe and share.
I made this dough using the awesome SMEG stand mixer with dough hook. I'd highly recommend.

Overnight pizza dough

400g plain flour + extra for dusting
100g fine semolina + extra for dusting
7g dry action yeast
350ml warm water
3 tsp coarse salt
Extra virgin olive oil
Fresh basil

Method

Measure out 400g of plain flour and 100g of fine semolina into your stand mixer bowl.

Add the bowl back to the stand (with the dough attachment) and start mixing on a slow speed.

Measure out 350ml of warm water into a jug. Add 7g of dry action yeast to a ramekin and add 2 tbsp of water from the jug, mix together and leave for 30mins to rehydrate.

Start to slowly add the water to the mixer ¼ at a time until you have a combined, consistent dough. Cover with clingfilm and a tea towel and leave for 30mins.

Remove the clingfilm and add to the stand mixer and start mixing. Add the course salt and allow to fully mix in before pouring in the rehydrated yeast mixture.

Allow to mix until fully combined then remove from the bowl, bind into a ball and add extra virgin olive oil to the bowl to stop the dough sticking while it proves. Cover with cling film and a tea towel and allow to prove for 12 hours in a warm dark place.

Remove from the bowl and place on a dusted surface. Knead the dough for 5 mins to “knock it back” then roll into a ball, cut into four. Bind each quarter into a ball and place in a dusted deep baking tray and cover. Place in the fridge for at least 3 hours before using. It will keep for 3 days.


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