Get perfect results every time with this simple recipe using 00 flour. 

Making pizza dough is not complicated, and it’s a very forgiving process. Forget the theories about how to add ingredients, water temperature, even the type of water. This recipe, direct from my friend at the flour mill in Curtarolo, Italy works for me every time. All I do is put everything in the mixer and let nature take its course.

If possible use the weight measure, rather than volume, because it is easier, quicker and more accurate.

Ingredients:

By Weight:

00 Flour flour                                                  1000gms

Water (60% hydration)                                     600gms

Sea salt                                                                  25gms

Active Dry Yeast                                                     6gms

By Volume:

00 Flour flour                                                         4 ¼ cups

Water                                                                      2 ½ cups

Sea salt                                                                     5 teaspoons

Active Dry Yeast                                                      ½ teaspoon

Add all dry ingredients into the mixer bowl and add water. Water should be about room temperature or just above, but never hot. Mix on low speed for 12 minutes.

The dough must now go through 2 risings. The first rising is at room temperature, and the other rising is in the refrigerator.

Place the dough from the mixer into a dough tray and cover with a lid. If you don’t have a dough tray or lid, place dough on a flat surface, sprinkle with olive oil then cover with plastic shrink-wrap and a damp cloth (this prevents the surface of the dough from hardening and forming a crust).

Let dough rest until it has approximately doubled in size for about 2 hours. This is the first rising.

It’s ready to be formed into balls. Dust hands and surface with a sprinkling of flour, never too much otherwise the pizza will absorb it and disturb the moisture balance. Cut a piece of flour weighing about 200gms.  Use your hands to form a dough ball. A good method is to hold the dough between the hands, and fold the mixture under the ball so that the surface is both smooth and round. Place the balls in a tray lubricated with a touch of olive oil to prevent sticking. Cover and place in refrigerator for 24 hours.

Remove the dough balls 4 to 6 hours before needed and thaw to room temperature.

To form a pizza base dust the surface and hands lightly with some flour to prevent the dough sticking and place pizza ball on surface. Using tips of fingers of both hands, press the ball from the middle to the edges, turning and flipping frequently. Keep pressing the ball until the disc is about ¼ inch. When you have acquired some expertise, at this point you can lift the disc and rest on the tops of both raised fists and continue to stretch until a uniformly thin disc is achieved. If the dough tears it’s easy to repair: simply overlap the tear and pinch it closed. Be sure there are no holes, or the liquid will cause the pizza to stick to the peel. Add a dusting of corn flour to the surface of the peel to facilitate movement of the pizza into the oven. Place the pizza disc on the peel and add sauce.

Place in oven and cook at 650° F or hotter until the edges are slightly crispy. Buon appetito!

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