About this recipe: This is a very simple base that will take some practice to perfect, unless you already know how to toss a pizza. Two preparation methods are given to choose from: an overnight rise in the fridge and the more conventional sponge-rise approach.
This really is a wonderful rustic pizza base, my family were just so delighted with this. In fact my husband even said it was like a pizza from a good Italian restaurant (What a compliment). I used the sponge rise method, let my kitchenaid do all the mixing and kneading. I covered the dough and let rise in my small side oven with the light on for just over an hour (always works a treat, for any yeast based dough that I make). Made a large square pizza (well squarish anyway!!!) and did the four seasons toppings. A great throw together dinner this evening. Will certainly be using this dough again. Thank you for sharing. - 12 Jan 2013
Are you sure you have your measurements right? Surely 350ml water and 375g of flour would end up as a liquid not a dough? - 07 Nov 2011
Had to add about a cup more flour but this is the bomb! I haven't had pizza like this since I left my hometown pizza place owned by an Italian family. I used the sponge version that took a little over an hour. I did use 110degree water and did add just a pinch of sugar. I let it 'grow' in its sponge form for about 2 hours. This dough was a beautiful consistency when it came together; incredibly easy to work with. I let it rise in a warmed oven so it didn't take 2 hours to double in bulk, only 1 hour. The crust was crispy on the edges with a chewy consistency. It made 2 large pizzas. The taste was great; it had a slight sourdough tang I think because I let the sponge ferment longer. The edges don't get browned but didn't matter==superb crust consistency. - 25 Apr 2006 (Review from Allrecipes US | Canada)