Serving: Makes 8 dough balls, for 10inch pizza or 16 Nutella pizzas
For the Dough
8 cups (1kg) ‘00’ flour or strong Canadian bread flour with a high gluten content
1/2 tsp (2 grams) fresh baker’s yeast
2 1/2 cups (600ml) cold water
3 tbsp (40g) table salt
1 pot of Nutella
2 tbsp sea salt
1. Tip the flour onto your work service and make a well in the centre. Dissolve your yeast in the water and pour into the middle of the well a little at a time whilst using your fingers to bring the edge of the well into the water, so that the water begins to thicken. Once you’ve reached the consistency of custard, add the salt and bring in the rest of the flour until it comes together as a dough. Knead for 10–15 minutes.
2. Cover and leave to rest for 10 minutes before kneading again quickly for 10 seconds (this helps to develop the flavor and the gluten).
3. Divide the dough into 230g balls and leave to rest overnight or for at least 8 hours (24 hours is optimal, 48 hours maximum) in a sealed container or a deep baking dish sprinkled with flour and covered in cling film. Remember to leave space for each of your dough balls because, as the gluten relaxes, they will spread out to take up twice the diameter that they do initially.
4. Cut a dough ball in half, and press the dough out with your fingers into a large rectangle. Pick the rectangle up by the sides, and slip the middle section onto the work surface so that the rectangle stretches.
5. Spoon 2 large tbsp of Nutella and a pinch of salt onto the middle of the dough, and fold the dough over and crimp the edges with your fingers so that edges are completely sealed. Now you should have a roll of dough, with the Nutella in the middle. Cut off one of the ends, and tuck one end into the other and push the two edges together so that the ring is completely sealed.
6. Place the dough ring into a dry frying pan over a medium-high heat, and cook on each side for about 2 minutes.
7. Enjoy on its own, or with a ball of ice cream in the middle of the ring!