Originally posted by AndreasP
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1kg Caputo '00' or "pizza" flour.
635g water at room temperature.
6g Caputo dry yeast.
20g fine sea salt.
Mix all the ingredients together. Dough should be easy to work but not too sticky. Lightly knead through for a minute or two once fully mixed. Let stand for 15 minutes. Knead through again for a minute or two.
Place in an oiled dough box in the fridge for minimum 24 hours. Remove from fridge 1-2 hours before making pizzas so as to allow the dough to come to room temperature., but leave dough in closed dough box so as to keep dough moist.
For each pizza, grab a hand full of dough or roughly 225g-250g. (The recipe makes 7x 235g dough balls) These, if stretched carefully, will make 10" to 12" pizzas, depending how thin you go. Stretch dough on a bench using about a tablespoon of flour per pizza.
Any "00" grade flour will work but I prefer Caputo. (From Naples)
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