This recipe produces pizza dough at a perfect 72% hydration. This gives you a dough that is easy to shape and slide into the oven.
- Makes six 9.8 oz dough balls.
- Prep time: 2-5 days.
- Cooking time: 1-2 minutes.
- 34 oz of 00 soft wheat flour of W290 strength (author recommends Polselli Vivace flour)
- 24.5 oz cold water
- 1-3/4 tsp. salt
- 1/3 tsp. fresh yeast or 1/5 tsp. active dry yeast or 1/10 tsp. instant dry yeast
If using a mixer (recommended):
Fit the mixer with a dough hook and place the flour in the bowl. Turn on at a low speed and add the yeast.
Gradually add the cold water, adding the salt with the last portion of water.
Let the dough mix at the same speed for 5-10 minutes, or until dough is firm and stretchy.
Cover dough with cling film.
If mixing by hand:
Note: manually kneading dough with such high hydration is very difficult. I recommend using a mixer.
Place the cold water in a large bowl, add the yeast and mix.
Add half the flour and mix by hand until the flour is thoroughly combined, without any clumps.
Add half the remaining flour and continue mixing by hand.
Add salt and continue mixing.
Add the rest of the flour and continue mixing until the pizza dough comes together in a ball.
Turn it onto a surface and knead with both hands until it is firm and stretchy.
Return dough to bowl and cover with cling film.
Let the dough rest at room temperature for 14 hours. Then refrigerate for at least 24 hours, but no more than 48 hours, making sure your refrigerator is at 39° F. This might sound overly precise, but if you exceed that temperature, your yeast will start working and the resulting dough won’t be the same.
After 24-48 hours, remove bowl from fridge and let it rest, still covered, at room temperature for 2 hours.
Divide dough into 6 balls of equal size (about 9.8 oz each) and leave them to rest at room temperature, covered, for 3-5 hours.
After the resting period, you’re ready to start making pizzas. Enjoy!
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