Pizza master Valerio Calabro uses fresh yeast and a long fermentation time to ensure a pizza dough that's full flavoured and extremely light. If you don’t have an electric mixer, combine the ingredients in a large bowl and knead for 10–15 minutes until smooth and elastic.
- 500 ml (4 cups) warm water
- 25 g sea salt
- 1 g fresh yeast (see Note)
- 900 g ‘00’ flour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 24 hours
You will need to begin this recipe 1 day ahead.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Combine the water, salt and yeast in the bowl of an electric mixer fitted with a dough hook. Mix until well combined. Slowly add the flour and mix for 5-7 minutes until smooth and elastic. If the dough appears dry, add a tablespoon of water at a time to adjust the balance. Cover and leave the dough to rest for 24 hours in a dry place (The long proving time and fresh yeast will result in a pizza dough which is extremely light.)
Divide the dough into 4 x 250 g balls and keep covered until you ready to use.
Valerio recommends topping the pizza with tomato passata, fresh basil and mozzarella cheese.
• The measurement of 1 g fresh yeast is correct. The best way to measure this would be to weigh out 5 g of yeast on a digital scale, then divide it into equal pieces. Digital scales are typically only accurate to 1 g, so by weighing 5 g it's more likely to be accurate.
Photography by Alan Benson