Pizza Night

ALISON ROMAN’S OVERNIGHT FOCACCIA, TONIGHT

This is a take on ALISON ROMAN’S OVERNIGHT FOCACCIA, and is hands down the best ever pizza base recipe. Honey is used to speed up the proving process. You could decide to have pizza for dinner at lunch and this recipe will act like you’ve let it sit overnight.

2 1/4 tsp instant dry yeast

2 tsp honey

2 tbsp olive oil , plus lots more for coating the bowl and pan

2 cups warm-ish water

5 cups Tip 00 flour,

1 tsp Kosher salt

100g semolina

Heat oven to 250 degrees or BBQ with lid on to as high as it goes.

Whisk the yeast, honey, 2 tbsp olive oil and water in a large bowl.

Add the flour and, using a wooden spoon, mix to casually blend.

Add the kosher salt and continue to mix until it goes from craggy to kind of wet and shaggy (the dough is going to be too wet and sticky to knead at this stage, so don’t worry about getting it nice and smooth yet). This is easier if you use your hands so coat your hands in some oil and start mix (the oil will make it easier to remove the dough that sticks too your hands). Cover tightly with plastic wrap and let sit in a warm spot until it doubles in size, about an hour or so.

Turn the dough out onto a lightly floured surface and, using the palm of one hand, press into the dough, turning and folding it onto itself (a.k.a. kneading) a few times (the dough will still be sticky but much more manageable) until it comes together and starts looking smooth and elastic.

Break up the dough into 4 balls and coat each in semolina. Roll each ball out into a base then top with sauce and toppings.

Bake until cooked