Some proper summer pizza! Dough recipe: 1000g flour 620g cold water 1/2g dried yeast 30g salt This dough was bulk proofed for 14 hours and then balled up and left to relax for another 10. All at room temperature. This recipe will give you 6 x 275g dough balls. If you've got leftovers they freeze perfectly. Toppings: Beetroot base (whizz up some cooked beets with olive oil) Mozzarella Red onion @yamas_dairy whipped feta Olive oil, basil and parm to finish Oh and a massive thanks to Kyle and Jenna at @llkpizzapros for lending us their gorgeous demo kitchen for the day ❤️ #ad #whippedfeta #whippedfetapizza