Sixty Second Pizza Recipe | M&S 00 Pizza Flour

Sixty second pizza recipe using M&S 00 Pizza Flour. This is the easiest pizza recipe that requires little effort.
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You can also use this recipe for your home oven, you don't need a fancy outdoor one, this recipe works equally as well.
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Ingredients
1kg M&S specialty pizza flour
600g water
25g salt
1g yeast
Plus pizza toppings of your choice
Method
Add 600g water to a mixing bowl, add the 1g yeast to the water and mix until all the grains have disappeared.
Gradually add the M&S pizza flour to the water and yeast mix. Use a fork to mix. This ensures that the lumps are removed.
Once the mixture is too thick to mix with a fork, place some flour on the work surface and pour out the dough.
Use some flour to scrape out the dough that has stuck to the bowl.
Ensure all the 1kg bag is empty and begin to mix and knead the dough until all the flour is incorporated and the mixture is smooth. This will be around 10 minutes
Once smooth shape into a tight ball, cover with a mixing bowl and rest for 1 hour
After 1 hour uncover and mix in 25g salt.
Knead for a further 5 minutes
Once all the salt is mixed in you need to place the dough into a mixing bowl and cover for 20 hours at room temperature.
After 20 hours split the dough into 230g dough balls and place in a dough tray or plastic containers.
Let the dough balls rest for 5 hours
After 5 hours you are ready to make pizza.
Remove the pizza dough ball from the container onto some semolina.
Stretch the base using your finger tips and use the steering wheel method to form a 10 inch pizza.
Add the tomato sauce and toppings as required. Remember less is more if you are using a pizza oven.
M&S pizza flour available here
www.ocado.com/products/m-s-00...
Mutti Pizza Sauce
www.sainsburys.co.uk/gol-ui/p...
Shower caps and plastic tubs were purchased from Poundland in the UK
Mixing bowls from Home bargains in the UK
#gozneykitchen
#marksandsparks
#pizza
#cookdifferent
#madeinsheffield
#pizzatv
#homemade

[@darrendavies1208]

Looks good. No fridge time at all

[@OMSGA]

No not on this occasion.
We have just taken in 3 flours from Italy that are specifically designed for long refrigeration.
Standby for more updates in the coming weeks and months
Thanks for your comment
Mat and Oliver