====== Pizza Dough ======

This recipe is in bakers percentages. To work out actual amounts use a calculator such as [[https://www.breadratiocalculator.com|Bread Baking Percentage Calculator]] which is the one that produces numbers closest to my own calculator. This is a fairly wet dough so will need to be handled using folds rather than kneading. 

==== Ingredients ====
  * 100% Bread Flour
  * 75% Water
  * 2% Instant Yeast
  * 2% Salt

==== Additional Equipment Needed ====
  * Kitchen Scale
  * Dough Scraper

==== Method ====
=== Combine Ingredients ===
  - Add Flour, Yeast and Salt in a bowl and mix to combine.
  - Add water and bring together.
  - Once dough has come together turn it out onto bench.
  - Stretch and fold the dough for about 10 minutes.
  - Place back in bowl and let rise for 1 hour or until doubled in volume.

=== Pre-shaping ===
  - Lightly dust surface and top of dough with flour.
  - Use scraper to turn dough out onto surface.
  - Divide dough into number of portions required.
  - Pull the edges of the dough up into the center of the dough ball to tighten surface.
  - Once dough has tightened it can be flipped over and rolled to finish tightening.
  - Let dough rest until relaxed and puffed up.

=== Final Shaping ===
  - Dust top of dough ball with flour.
  - Use scraper to flip onto floured surface and dust with flour.
  - Gently push down on dough ball to start spreading it out.
  - Work around the dough slowly stretching the dough out and avoiding the center and edges.