Recipe - Pizza Dough A (the good one)

Ingredients for 2 pizzas:
250 g pizza flour (Farina tipo 00, available in specialty stores, or all-purpose flour)
140-150 ml fresh water
3 g yeast
7 g olive oil
6 g sea salt

Preparation:

pizza dough

Sift flour into an electric mixer bowl. Dissolve yeast in fresh water and add to flour. With mixer at low speed, very slowly add oil and mix until dough forms. Slowly trickle in salt and knead at middle speed for 5 minutes.

Cover the dough well and let stand for about 20 minutes. Cut 200 g pieces from the dough. Knead into round balls. The dough must be smooth, without holes or cracks. Wrap each ball loosely in saran wrap or put in a good-sized plastic bag as the dough will continue to rise. Place in the refrigerator.

Leave in the refrigerator at 5° C for at least 24 hours (better 48 hours).

Before rolling out, place dough balls in a warm, draft-free environment to allow them to warm up to room temperature.

Tip: Because of the small amount of yeast used and the long cooling time in the refrigerator, the dough becomes very aromatic This dough does not rise as much as dough B (the fast one) but tastes much better.

This guest article was written by lamiacucina. Pizzas on their website: lamiacucina/pizza

Recipes: dough • italy • pizza • pizza dough