Recipe courtesy of Ninja Kitchen.
Ingredients
Pizza base:
- 370g warm water
- 590g flour (split into two portions)
- 4g honey
- 2g active dry yeast
- 12g salt
- 17g olive oil
Method
- Activate yeast and then combine with 390g flour mix well and knead for 15 mins let bulk ferment (rise) for 1 hour.
- Split into 4 balls 220-240g each and let proof for 6-8 hours (best done the day before).
- Once the dough is ready after rolling out to desired size, add toppings of your choice and bake in the Ninja Woodfired oven for 2-3 min.
Recipe courtesy of Ninja Kitchen.
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