Blind-baked Pizza Dough

• 1x 48h pizza dough
• 1 drizzle of olive oil
• 80 g extra fine semolina or spolvero (for dusting)

1. Make the 48h pizza dough recipe.
2. Turn on your oven and let it preheat (30 minutes on the highest setting).
3. Use extra fine semolina (or spolvero) to dust your work surface and the underside of the dough. This will stop the dough from sticking and make it easier to move. Roll out your balls of dough, making sure each one is less than 30 cm in diameter.
4. Use a fork or roller docker to prick the dough all over. This will prevent your dough from blistering too much in the oven. Dust the pizza peel lightly with extra fine semolina. Carefully slide the peel under the pizza dough or rotate the dough onto the peel.
5. Drizzle over the olive oil in a spiral motion. Lower the temperature to the lowest setting, place the pizza in the oven and bake for around 90 seconds, turning regularly with the knob on the side of the oven to ensure it cooks evenly. If a large bubble forms, lift the pizza with the peel to let the gases escape.
6. Using the peel, take the dough out of the oven and slide it onto a wire rack to keep it crisp. Leave to cool and place on a serving plate. Top the pizza with your favourite cold ingredients. Slice, serve and enjoy!

Tips:

• The advantage of making a pizza dough that is baked blind is that you can create pizzas with cold toppings that don’t need cooking (salads, herbs, fresh vegetables, fruit, burrata, stracciatella, cold meats, smoked salmon, etc.).
• If you're planning a pizza party, why not bake pizza bases ready to be topped with different ingredients to your guests’ tastes.
• If you have an infrared thermometer, measure the cooking temperature on the rotating stone: 380-430°C.
• Place the pizza on a wire rack once out of the oven to avoid condensation and softening of the dough.