Pizza Dough

Scale:

👥 6 servings

🥘 Ingredients

📝

The flour acts as a buffer between the yeast and salt.

1

Pour all the water into a bowl , add the salt , and stir until it dissolves completely. Now add tipo zero flour to the saltwater mixture and stir until fully incorporated.

water: 533 ml, salt: 24.6 g, tipo zero flour: 80 g
2

Add fresh yeast and stir until it’s fully dissolved. Add the rest of the tipo zero flour and use your hand or a spoon to mix it in.

fresh yeast: 1.6 g, tipo zero flour: 760 g
3

Once all the ingredients are mixed, it’s time to knead the dough. Knead with one hand while the dough is still in the bowl. After a few minutes, the dough will start to come together. At this stage, the dough can feel a bit dry or flaky, but don’t worry, it will all come together.
4

Lightly dust your work surface with flour and transfer the dough onto it. Knead the dough on the work surface for ⏱️ 10-20 minutes . Form the dough into a ball.
5

Lightly oil a bowl and place the dough in it. Brush the dough ball with some olive oil to prevent it from drying out and cover the bowl with cling film or a damp towel. Let the dough rest for ⏱️ 2 hours at room temperature.

oil, oil
6

Divide the dough into 6 pieces, each weighing 230 grams. Now shape the dough into dough balls, and place them on a baking tray , and cover them with cling film. You can also use a dough crate for this. Let the dough balls rise at room temperature for 4-6 hours.