Todd Eyre
Ingredients
Method
1.Place yeast in small bowl with warm water and leave for 1 minute to dissolve.
2.Combine flour, cornmeal and sugar in a mixer fitted with a dough hook. With mixer on lowest speed, add shortening and butter and mix for 1 minute. Pour in iced water and yeast mixture and continue mixing for 2 minutes. Add salt and mix for 2 more minutes. The dough should form a ball.
3.Poke your finger into the dough. If it is too sticky, add a little extra flour; if it is too hard, add a little extra iced water, then mix for another minute until you have a springy, non-sticky dough.
4.Transfer to a lightly floured work bench and knead by hand for 2 minutes until smooth.
5.Cover dough with a slightly damp tea towel and leave at room temperature for 1 hour.
6.Roll dough into a 500g ball. Transfer to a tray and cover with plastic wrap, making sure it’s airtight. Refrigerate for 1-2 days.
7.Remove dough from fridge and leave in a warm place for 1 hour before using.
A long resting time creates a more complex flavour and lighter dough. It also allows the gluten to break down more, which makes it more digestible for everyone (especially those sensitive to gluten), leaving you free of that heavy feeling you can get after eating a mass-produced pizza. The longer you leave the dough, the better the result.
Note
