Classic Pizza Dough

540ml Cold tap water
20g Fresh yeast
880g Strong Italian Flour 'Tipo 00'
20g Dairy Salt

Stage 1
Put water into the bowl of a food mixer
Crumble the yeast and salt into the flour
Add this mix into the bowl of water and set timer for 5 minutes on a medium speed
Pinch the dough with your thumb and index finger - it should feel stretchy already
Let the dough rest for 5 minutes
After this rest - set the timer again for a further 20 minutes and mix well
The dough should be nice and smooth by now and stick to the side of the mixing bowl

*If you don't have a mixer you can do it by hand but the same timings apply!

Stage 2
Once finished put in to an air tight container
The container must be 4 times bigger than the dough to allow expansion

Stage 3
Sprinkle your work-top with a little flour and pour the dough out onto it
With a weighing scales and a knife, divide the dough in to 250g pieces
Knead the dough pieces in to a round ball
Put the dough onto a tray, sprinkle them with a little flour, cover and rest in the fridge for 6 hrs

*Resting is very important so that the gluten can relax again
*Take the dough out of the fridge 1 hour before you cook the pizzas

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