Ingredients
- 1000 g Tipo 00 flour
- 28 g salt
- 660 g cold water
- 0,3-0,4 g Fresh yeast
- Dry yeast: 0,5 g mixed with the flour
Professional pizza
This is how you make pizza dough like the pros!
-
Assemble the assistent with bowl, dough roller and dough knife.
-
Fresh yeast: Add the water and let the yeast dissolve in the water. Turn on the assistant at low speed. Add the flour a little bit at a time until the dough is smooth.
-
Run for only 2-3 minutes on low speed, then cover the bowl with the lid and let it rise for 20 minutes.
-
Then knead the dough in the machine for 10-15 minutes at medium speed, you can see when it starts to be ready by pulling the dough - when you get a clear gluten window, the dough is ready.
-
Add a splash of olive oil at the end so that the dough is easy to work with.
-
Let the dough rise overnight.
-
When using a rain gauge, poke 80 g of dough into the rain gauge, which is oiled. Then flatten the dough in the rain gauge. The dough should measure up to 16-17 mm. The dough should rise to about 19 mm before dividing the dough into pizza balls.
-
If the fermentation process goes faster than you want, place the dough in the fridge to calm down in the fermentation process.
-
Divide the dough, about 230 g each and shape into pizza balls. Then place these in a 0.5 liter plastic jars that are oiled inside. The finer you shape the pizza balls, the easier it is to shape a perfectly round pizza.
-
Let the dough rise in room temperature. The dough in rain gauges should be up to 27mm. At least 26 mm, max 29-30 mm.
-
Preheat your baking steel for 1 hour before baking your pizzas. Preheat the baking steel at a high position in the oven and at maximum heat, with the grill element switched on.
-
Pour a large pile of flour on the baking table.
-
Tip the dough ball into the pile and turn it once. Then start working with your fingertips by pressing the dough straight down and flattening the dough into a pizza shape. You should not push out towards the edges.
-
Tip! To get golden brown edges, brush the edges with a little olive oil.
-
When the oven has preheated for at least 50-60 minutes, you can slide the pizza onto the baking steel with the help of your birch paddle. Keep an eye on the pizza and take it out after 2-3 minutes. Enjoy!