Pizza Dough

Serves
6

Makes 8 200g balls 

1kg 00 Flour
650g Water
3g Instant Yeast
24g Salt

Mix together, flour water and autolyse for 2 hrs.
Add the instant yeast to the autolysed dough.
In a kitchen aid mix for 5 mins on speed 1.
Then add the salt and mix for 5 mins speed 2.
(Mixing and kneading can be done by hand, follow the process of adding ingredients and knead on the work bench until you feel the dough is nice and smooth in texture)
Turn out into a lightly oiled container and cover with a lid. Allow the dough to prove for 2 hours at room temperature, folding 3 times 30 mins, 60 mins and 90 mins.
After 2 hours turn the dough onto the workbench and portion into 220g balls. Shape each dough into tight balls and place in a lightly floured tray 10cm apart, cover with a lid and place in the fridge for 48 hrs. (can use after 24 if you want, but for maximum pleasure leave to ferment for 48 – 72 hrs)
Remove from the fridge for 30 mins before using.


Ingredients

Makes 8 200g balls 

1kg 00 Flour
650g Water
3g Instant Yeast
24g Salt

Ingredients

Makes 8 200g balls 

1kg 00 Flour
650g Water
3g Instant Yeast
24g Salt

method

Mix together, flour water and autolyse for 2 hrs.
Add the instant yeast to the autolysed dough.
In a kitchen aid mix for 5 mins on speed 1.
Then add the salt and mix for 5 mins speed 2.
(Mixing and kneading can be done by hand, follow the process of adding ingredients and knead on the work bench until you feel the dough is nice and smooth in texture)
Turn out into a lightly oiled container and cover with a lid. Allow the dough to prove for 2 hours at room temperature, folding 3 times 30 mins, 60 mins and 90 mins.
After 2 hours turn the dough onto the workbench and portion into 220g balls. Shape each dough into tight balls and place in a lightly floured tray 10cm apart, cover with a lid and place in the fridge for 48 hrs. (can use after 24 if you want, but for maximum pleasure leave to ferment for 48 – 72 hrs)
Remove from the fridge for 30 mins before using.


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