4 serves
4 tipsHow to Master Pizza Dough
Method
- 1In a large bowl, combine the water and salt and stir until fully dissolved.
- 2Add 15% of the flour and mix well. Add the yeast, mixing well.
- 3Continue adding the remaining flour in batches, kneading in between, until fully incorporated and a dough forms.
- 4Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
- 5Place the dough on a clean surface, cover with a damp cloth or tea towel, and rest for 2 hours.
- 6Divide the dough into 220-250 g equal portions and shape into balls.
- 7Place the dough balls on a floured tray, cover with a damp tea towel, and let rise at room temperature for 10-12 hours or in the fridge for 24 hours.
- 8Once risen, place a dough ball on a floured surface and stretch by hand into a pizza base.
...And that's it, enjoy!
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Ingredients
Dough recipe
1 kg 00 flour (sieved)
30 g fine sea salt
1 g fresh yeast
600 ml room temperature water
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Use a meat thermometer to record the internal temperature. Temperature of dough 23-26 degrees, below this will not activate the yeast and if it is above it will burn the yeast.
Use a meat thermometer to record the internal temperature. Temperature of dough 23-26 degrees, below this will not activate the yeast and if it is above it will burn the yeast.
