Ingredients
Pizza dough
flour
600g
21oz
2.40cup
40.20tbsp
water
400g
13.52fl oz
salt
12g
0.42oz
0.80tbsp
sugar
25g
0.88oz
1.68tbsp
dry yeast
7g
0.25oz
0.47tbsp
olive oil
40g
1.35fl oz
Method
Dough making
- Put the flour, sugar, yeast and water in a mixer bowl.
- Knead with a hook attachment on speed 1-2 for 3 minutes until combined.
- Let the dough rest for 15-20 minutes.
- Add salt, and turn on the mixer for another 10 minutes. The dough should get smooth.
- Pour in the oil, and knead for 5-7 more minutes.
- Grease the container with a thin layer of olive oil.
- Spread the dough, and close the lid.
- Let the dough stay like at 68F (20C) for 3 hours. Every hour (i.e. 2 times) fold the dough with an envelope. After the last folding, after an hour,put the dough in the fridge for at least 3-4 hours, or better overnight. * If the room temperature is 75-77F (24-25C), then the fermentation will take 2 hours with one folding.
- Then divide the dough into 4 parts, and roll each part into a ball.
- After 15-20 minutes, stretch the dough with your hands, shaping the pizzas.
- Place the pizza base on baking paper.
- Spread the desired filling on top.
Baking
- You'll need a hot pod, or better a stone or a cast iron skillet. If you don't have any, then use an ordinary baking sheet.
- Heat the baking sheet in the oven to 482F (250C). Put the paper with the pizza blank on it.
- Bake the pizza at 482F (250C).
Under the filling, the dough is thin, with small bubbles in the crumb. The edge is thicker, with large pores.
