This is my main dough recipe that it kept in the fridge over night and mixed in a Kenwood chef

makes 4 pizzas about 8 inches diameter approx.

500g Type ’00’ flour or strong white
320ml  water ( 100ml hot mixed with 222ml from the tap )
1 tbsp olive oil
8g salt
5g dried yeast

MIx the water with the yeast and oil. Sieve the flour in to the mixer and add the salt  start the hook going and mix in the salt.

OK this is can sometimes go wrong and the dough can stick to the paddle ad then you will have to hand knead the dough.

Set the Kenwood chef or other mixer to 2 then add the water quickly and in one long stream. then stop about half way through the water and then let it mix for around 3-4 minutes. Then add the rest of the water.

Knead for 10 minutes ish until you get a velvety dough. split into dough balls and the cover well with cling in a tray and place in the fridge over night for at least 24hours. Take out an hour of so before to warm up to make them easier to stretch. Then stretch ( that is a whole massive topic ) top and cook ! check out the recipes

latest Edit ( better to make 8 pizzas )

OK so after some more experimentation I have discovered that the Kenwood chef is really set up for mixing large amount of dough and struggles with this small amount so in order to make the process alot easier double the amounts above and you will then find the the dough will NOT  stick to the paddle ( hurrah ) and mix easier.

OK so what to do with the extra dough – freeze ! will update on how this works

This is my main dough recipe that it kept in the fridge over night and mixed by hand not a mixer.

makes 4 pizzas about 8 – 10 inches diameter approx ( depends how good you are at stretching )

500g Type ’00’ flour or strong white
300g  water ( 100ml hot mixed with 200ml from the tap )
1 tbsp olive oil
8g salt
5g dried yeast

mIx the water with the yeast and oil. Sieve the flour in to a bowl and add the salt  mix the salt in then add the water to the flour bit by bit.

knead for 10 minutes ish until you get a velvety dough. split into dough balls and the cover well with cling in a tray and place in the fridge over night for at least 24hours. Take out an hour of so before to warm up to make them easier to stretch. Then stretch ( that is a whole massive topic ) top and cook !

This is my main dough recipe that it kept in the fridge over night and mixed in a Kenwood chef  and yes I know the water is not enough but this is an easy mix ! so the less water the less likely the dough is to stick to the hook.

makes 4 pizzas about 8 inches diameter approx.

500g Type ’00’ flour or strong white
315ml water ( 100ml hot mixed with 215ml from the tap ) this will give you a 63% water mix but you can tweak it between 60% and 65% to get the best result for you flour and water.
1 tbsp olive oil ( optional )
8g salt
5g dried yeast

OK as we are using a Kenwood chef mixer or similar for this you cant have the dough to wet, most will recommend a 65% ish moisture level in the dough  but his will be more like 45-50%.
As any more and the dough will stick to the dough hook and stop the hook from kneading.

Mix the water with the yeast and oil. Sieve the flour in to the mixer and add the salt  start the hook going and mix in the salt.
Then add the water to the flour bit by bit, and keep going the last 50ml will be very slowly added as to much will causes the sticking.

knead for 10 minutes ish until you get a velvety dough. split into dough balls and the cover well with cling in a tray and place in the fridge over night for at least 24hours. Take out an hour of so before to warm up to make them easier to stretch. Then stretch ( that is a whole massive topic ) top and cook !

When using the Kenwood the dough will stick to the dough hook this is normal and just ignore it and the dough will kneed correctly.