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For the pre-fermented dough
150g superfine 00 flour
85ml / 3oz cold water
¼ tsp malt extract
3.5g instant bread yeast (half sachet)
½ tsp salt
To finish the dough
350g superfine 00 flour
½ tsp malt extract
195ml / 6.9oz cold water
7g instant bread yeast (one sachet)
1 tsp salt
METHOD
To make the pre-fermented dough, tip the flour into the bowl of a mixer fitted with the dough hook
attachment. Mix on low speed. Mix the malt extract with 85ml / 3oz cold water in a small bowl until
well-combined, then pour the liquid into mixing bowl.
Mix for 3 minutes, stop and cover the bowl with cling film, leaving to rest at room temperature for 1
hour.
Return the bowl to the mixer and add the yeast and salt. Mix on medium speed for 7 minutes.
Transfer the dough to a clean mixing bowl and cover tightly with cling film. Place in the fridge and
leave to ferment for 12 hours.
To finish the dough, tip the flour into the bowl of a food mixer fitted with the dough hook attachment.
Mix the malt extract with 195ml / 6.9oz cold water in a small bowl until well-combined, then pour the
liquid into mixing bowl. Mix for 4 minutes, then stop and cover the bowl with cling film, leaving to rest
at room temperature for 1 hour.
Return the bowl to the mixer and add the yeast and salt. Mix on medium speed for 4 minutes. Add the
pre-fermented dough and mix for an additional 4 minutes at the same speed.
Tip the dough out and divide into two ball-shaped portions. Place the balls of dough on a baking tray
lined with oiled cling film, leaving at least 8 cm between each ball. Cover with a large piece of oiled
clingfilm and leave to prove for 2 hours in a warm place. The dough will double in size and should look
moist, light and airy. Set aside until needed.
When ready to start cooking, preheat the 4K by loading 1kg of charcoal onto the charcoal grid.
Press ignition button, leave hood open for the 1st 10mins to aid ignition. After 10mins, close hood
and open up both top and bottom events completely. Preheat until the ambient temperature is
280-300°C/536-572°F.
RECIPE //
INTENSE BAKING/PIZZA COOKING METHOD
4K PIZZA
To make 1 x Margherita pizza
2 Tbsp tomato sauce
½ ball buffalo mozzarella, drained overnight
olive oil
Parmesan, finely grated
Other toppings of your choice
can be used as desired
Semolina flour for handling the pizza dough
(dough makes 5 pizzas)
