Universal Pizza Dough
A versatile pizza dough made with a blend of high-protein and Type 1 flours. An extended fermentation and refrigerated resting process develops the dough before it’s portioned and shaped for use in a variety of pizza styles.
Course: Pizzas
Ingredients
- 947 High-protein flour | 95%
- 50 g Type 1 flour | 5%
- 698 g Water | 70%
- 1 g Dry yeast | 0.10%
- 24 g Sea salt | 2.40%
- 30 g Extra virgin olive oil | 3%
- 1,750 g Total | 175.50%
Directions
- Combine water and yeast in the mixer bowl.
- Add both flours with water and yeast.
- Begin kneading at low speed.
- Gradually incorporate salt and oil into the dough.
- Knead at low speed for 10 to 15 minutes.
- Remove the dough from the bowl once it achieves a homogeneous and smooth consistency.
- Form the dough into a block and place it in a covered container.
- Proof the dough at room temperature (18°C) for 6 to 8 hours.
- Rest the dough under refrigeration (4°C) for 24 hours.
- Portion the cold dough and immediately form into balls.
- Allow the balled dough to rest for a minimum of 10 hours before using.
