Method

Mix about a quarter of the flour, three quarters of the water and all the yeast together for a thick, soupy batter (also known as a poolish). Let it sit a couple of hours or even overnight. The longer it rests, the more of a sourdough flavour will develop.

Knead in the rest of the flour, water and all the salt. Keep kneading for about 10 minutes. Shape the dough into a ball, cover, and let it rest for about 30 minutes.

Knead again for a few minutes, shape into a ball, cover, and let it rest another 30 minutes.

Repeat once last time, but let the dough rest for as long as possible, at least a few hours or until it’s approximately double in size.

Next, turn the dough out onto a floured surface and divide into eight portions. Shape the portions into balls and place on a couple of floured baking trays or on the kitchen counter, leaving plenty of space around each ball. Cover and let rest one last time, again until doubled in size.

Your pizza dough is done! Try and stretch open the balls of dough with your hands for the authentic Italian puffy crust; otherwise gently roll it out with a rolling pin. You can also leave the dough balls in their round shape and bake delicious rolls or roosterkoeke.

Pizza Piaggo is one of the food trucks that will be serving up tasty grub at the DStv Delicious Food and Music International Festival on 28 December 2014 at Hamilton’s Rugby Club in Green Point, Cape Town. Dine at the Delicious Restaurant, hosted by Garth Stroebel, or put together a gourmet picnic from the gourmet street food market. Entertainment will be provided by the likes of international acts Brand New Heavies and Soul II Soul. Visit www.deliciousfestival.com for more information.

Photo by Sven Kristian