GORM'S PIZZA DOUGH
The recipe makes 4-5 pizzas.
¼ litre cold water
20 g yeast
1 tsp sugar
300 g type ”00” flour or durum flour high in protein.
125 g semola (semolina), coarse ground or polenta (coarse ground maize flour)
1 tsp salt
1 dsp olive oil
Mix the water, yeast and sugar. The sugar gives the yeast something to live from and brings the dough to life. Then add 150g ”00” flour and 125g semola. Then stir or knead until no lumps remain. Add the salt and oil, stir again and then add the rest of the flour in two stages. If the dough feels too moist, add more ”00" flour. Now knead for all you're worth. The dough has to be activated, which is best done by man or girl power. After 10-15 minutes, the dough should be smooth and flexible to the touch.
Make a cut in the dough and check that it is shiny inside. If so, you can relax with a glass of red wine while the dough rises to double size in the fridge. If you're ready in good time, you can leave it to rise overnight for the best result. But even the shorter rising time will also give you a delicious base.
Take the dough out and cut it into balls of about 160g. Knead the balls by folding into the same point in the ball, leaving a smooth and stretchy surface. The ball should spring back up when you press into it on top. Place the dough balls on a tray and leave them cold (preferably in a refrigerator) for an hour. Take them out so that they reach room temperature. Now they are ready to be rolled or stretched.