Makes approx. 845 grams of dough or two large pizzas
This dough is fairly simple to make but requires time for proofing to develop great flavour and a chewy authentic crust.
STEP 1: make POOLISH (2 hours)
- 165g lukewarm water
- 165g TIPO 00 flour
- 1.5g dry instant yeast or 2.5g fresh yeast
Dissolve yeast into warm water then mix in flour until combined. Cover with plastic wrap and let rest at room temperature for 2 hours to allow poolish to ferment.
STEP 2: After poolish has fermented, make DOUGH (20 minutes)
In a large bowl combine:
- 335g TIPO 00 flour
- 185g water
- 11g sea salt
- 15g olive oil
Knead by hand until the mixture is compact. Dough will be sticky. Allow to rest in a covered bowl for 20 minutes at room temperature. Once dough has rested follow folding procedure:
FOLDING PROCEDURE (40 minutes)
Using a clean wet or oiled hand, pull up the dough from the outer edge, stretch and fold down to center in a quick motion. Repeat all the way around the bowl and back to where you started. Cover and let sit for another 20 minutes. Repeat.
FINAL PROOF (16 – 24 hours)
After second proof, knead dough on lightly floured surface. You can divide dough into portions now or later.
COVER AND PLACE IN FRIDGE 16 TO 24 HOURS.
After maturity time in the fridge, allow dough balls to sit covered at room temp for 2 hours before stretching and shaping. Dough will be soft.
Add your favorite toppings and bake in a preheated 500F oven. USE A PIZZA STONE FOR BEST RESULTS.