100g bread flour
½ tsp milk
¾ tsp extra virgin olive oil
3g sea salt
Mix all of the ingredients together until smooth.
Place in a lightly oiled bowl covered with cling film to ferment overnight at room temperature (or at least 12 hours).
OLIVE OIL DOUGH
650g bread flour
20g extra virgin olive oil
15g sea salt
120g Barker's Professional Breadshot Filling
Put all the ingredients into a mixing bowl fitted with a dough hook, except the ferment. Mix on low speed for 2 minutes.
Then mix on high speed for 5 minutes.
Break up the ferment and scatter through the dough. Mix on low speed for 1 minute.
Increase to high speed for 5 minutes.
Place the dough in an oiled container and leave to bulk prove for 90 minutes, turning the dough every 30 minutes.
Turn the dough out onto a lightly floured surface and roll the dough to about 2cm thick all over. Flour under the dough. Let the dough rest for 5 to 10 minutes.
Cut into 150 gram balls and leave to rest for 5 minutes. (Leave the scraps for tomorrow's ferment or biga).
Roll the balls or heads out into pizza bases.
Transfer to paper-lined baking trays dusted with rice flour or semolina. Leave in a warm place for 30 minutes to prove.
Place desired toppings on top of the bases.
Bake for about 20 to 25 minutes at 220ºC.