Pizza

My recipe for dough:

***400g White strong '00' Flour
300g Whole meal Flour
300g Semolina Flour

600ml tepid water
5 tbl spoons of Olive oil
1 1/2 Tea spoons of Dried Yeast
1 tbl spoon Demerara Sugar
1 1/2 tbl spoons of Rock Salt ***

Sieve all the Flours into a big bowl,
dig a big hole in the middle.

On a jug mix all the remaining ingredients on
this particular order: Water, sugar, salt, oil, yeast.
(leave to rest for 15min in order to start fermentation)

Start pouring the mix slowly into the bowl and with the help
of a table knife, start 'slicing' the dough, you need air to be kept
inside the all time.

Keep doing this 'til the you have a very sticky dough, it should
by now not stick to the bowl. Cover the dough with loads of white flour.


Cover the bowl with foil, and leave to rest for 18hrs!!!, i normally
put it inside the oven (off!!), it's dry and warmish.

Next day, uncover the bowl, flour a wooden/stone surface with loads
of white flour and roll down flat some muthafuckin' pizzas.

(you can bake some delicious ciabattas with this dough)

Nuknow, I'm going to have a crack at this this weekend. Will it turn out shite if I just use strong white flour + a bit of strong seeded flour???