Squid Ink Pizza

INGREDIENTS

Ingredients (makes one 14-inch thin crust pizza):

• 200gm bread flour
• 1 tsp salt
• 1tsp sugar
• 1 tsp instant dried yeast
• 1 tbsp EVOO
• 1 tsp squid ink
• 120ml cold water

COOKING DIRECTIONS

1. Mix all the dry ingredients together in a mixing bowl.
2. Add the water, oil and squid ink. Blend to form a dough.
3. Turn out onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic.
4. Shape the dough into a ball and place it back into the mixing bowl, cover and proof until doubled in size.
5. While the dough rests, put the pizza stone in a cold oven, then turn it on to 260 degrees Celcius to preheat. That’s the highest our oven could go without turning on the fan. We could probably have have pushed it higher to 280 with the fan on. DO NOT put a cold pizza stone in a hot oven.
6. Shape the proofed dough and place it on a pizza peel (I use an aluminium cake lifter) that’s lightly dusted with cornmeal.
7. Then go crazy with the toppings before baking.