Dough

Classic Pizza Dough

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Classic Pizza Dough

Course Pizza dough
Prep Time 30 minutes
Cook Time 0 minutes
Servings 4 people

Equipment

  • Bowl
  • Digital Scale
  • Jar

Ingredients

  • 655 gr Strong White Flour 12% Proteine / 240W
  • 400 ml Water
  • 14 gr Fine Sea Salt
  • 1 gr Instant Dried Yeast

Instructions

  • Put the 655 gr of flour in a bowl and add the 1 gr of Instant Yeast. Gradually add the water and mix it with a fork.
  • When the water is amalgamated with the flour, add the salt and finally the oil (It is advisable if you use a home oven).
  • Transfer the dough to a table to continue with the kneading. You will knead for around six to eight minutes until you will have a smooth ball.
  • Transfer the dough into a bowl and cover it with plastic film. Let the dough rest at room temperature overnight if you have 18 to 20 degree Celsius. In Summer, with over 25 degrees, put the bowl in the fridge after two hours.
  • Four to six hours before making the pizza, remove the dough from the bowl and make four balls with a weight in the range of 250 gr each.
  • Make the second fermentation process at room temperature (for 6hours if 20 degrees Celsius – 68 Fahrenheit, or for 4 hours if warmer and you have used the Malt). The ball are ready to be used when they double in size, leave some space between them in the proving container. Always cover the dough when it ferment, close the lid if you use a food container, cover with a damp towel if you leave it on the working board.

Video

Notes

1 gr Instant dry yeast is calculated for a room temperature of 18 to 20 degree Celsius (68 Fahrenheit). You should adjust the quantity of yeast depending of the season and in summer you have to put the dough in the fridge overnight.
For a same day pizza, increase the yeast quantity up to 3gr and add 5gr of sugar, you can make the dough in the morning to cook the pizza in the evening following this same recipe. The pizza will be less fragrant because not entirely matured but you will still get a good pizza.
To ma pizza in five to six hours, better to use plan flour with 10 to 11 percent protein and increase the yeast to 7 gr. To make a fermentation in 3 hours you will also need to have a temperature in the range of 30 degree Celsius. You can put the dough in the oven, some have a dough fermentation function, otherwise you can increase the temperature in the oven putting a cup of boiled water inside, the vapor will increase it. 
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Nicola

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Published by
Nicola
3 years ago

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