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Jonathan's Pizza Dough
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| 1 tbsp | sugar |
| 2 tsp | salt |
| 2 3/4 cup (24 fl oz) | cold water |
| 6 cups American bread flour, (I think that in Irish flour I should use 27 oz or so @ 4.5 oz per Irish cup | |
| 1/3 cup | oil |
| 1.5 tsp | yeast |
Blend all for a few minutes. Should be batter resembling that for cream puffs. Breaks up into strands, very elastic.
Turn straight into oiled bowl. Use bowl scraper rinsed in water to prevent sticking. Let rest for 5 minutes.
Use "stretch & fold technique" to aerate. Basically my turning method, but done in a bowl ... Flip Toward you, away from you, turn a quarter and then do again...eand at the end turn over. Leave for ten. Inutes on the counter covered in cling film
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