NY Times mega popular bread recipe from a few years back.
500g SWB flour (although I use 100g semolina flour and 400 SWB flour)
310 ml warm water
Packet of yeast
15 ml EV olive oil
10g salt
10g sugar
Fire it all in the Magimix with dough hook, give it a minute, and then tip into a bowl, cover with cling film, and warm place for a few hours.
once it’s doubled or thereabouts, tip onto a floured surface, and roll out the amount of pizza you want – I get 6 from this, nice and thin, about 12-14 inches.
I then use IKEA cheap plastic chopping boards, dusted with semolina flour so the pizza slides off onto the pizza stone and doesn’t stick. That way, I can build pizza without the pizza stone cooling down, in and out like the SAS!.
My daughter thinks my Pizza is the best there is, she generally goes into a rant if I suggest getting Pizza anywhere else. 😆
I obviously use this to wind her up on a regular basis!.