A slightly more advanced version of our standard pizza dough
10g easy-bake yeast
600g Italian Tipo 00 or strong white bread flour
360g water
12-15g salt
4 oiled pizza trays
Tomato and basil passata, drained tomato polpa, or pizza sauce, e.g. Cirio, or Mutti if you've got money to burn
Other toppings of choice - mozarella (grated or fresh), red onion, olives, peperoni, etc
Mix 200g of the flour, 200g water and 3g of yeast in a bowl and beat until smooth. Cover the bowl with cling film and leave in a cool place to prove for at least five hours, or even overnight in the vegetable drawer of a fridge
Put this "starter" along with 400g more flour, 160g water, the salt, and another 7g yeast into the bread machine and run the quick or pizza program
When the machine has finished, divide the dough into 220g balls
Fold each ball over itself a few times, and then turn around in your hand as you continuously tuck the edge underneath, forming a nice round ball
Place the balls, widely spaced, onto a floured board or baking tray and dust well with flour. Put into a large bag and tuck under the bag to enclose the balls completely, ensuring that the dough won't stick to the bag
Allow to prove for an hour or two until they have at least doubled in size