1This recipe makes 3 dough balls (pâtons) of approximately 270g each, suitable for 30cm diameter pizzas.
2This recipe makes 3 dough balls (pâtons) of approximately 270g each, suitable for 30cm diameter pizzas.
3This recipe makes 3 dough balls (pâtons) of approximately 270g each, suitable for 30cm diameter pizzas.
4Prepare the dough by hand in a salad bowl or using a stand mixer equipped with a hook, allowing a total kneading time of 10 minutes.
5Prepare the dough by hand in a salad bowl or using a stand mixer equipped with a hook, allowing a total kneading time of 10 minutes.
6Prepare the dough by hand in a salad bowl or using a stand mixer equipped with a hook, allowing a total kneading time of 10 minutes.
7If using a stand mixer, pour water and salt into the bowl and mix to dissolve the salt.
8If using a stand mixer, pour water and salt into the bowl and mix to dissolve the salt.
9If using a stand mixer, pour water and salt into the bowl and mix to dissolve the salt.
10Add approximately 50g of flour (10% of the total flour weight) and the yeast to the stand mixer.
11Add approximately 50g of flour (10% of the total flour weight) and the yeast to the stand mixer.
12Add approximately 50g of flour (10% of the total flour weight) and the yeast to the stand mixer.
13Start the robot at a slow speed and gradually add the remaining flour.
14Start the robot at a slow speed and gradually add the remaining flour.
15Start the robot at a slow speed and gradually add the remaining flour.
16Add the olive oil and knead at medium speed until absorbed (2-3 minutes), adjusting the speed if needed, until the dough detaches from the edges of the bowl.
17Add the olive oil and knead at medium speed until absorbed (2-3 minutes), adjusting the speed if needed, until the dough detaches from the edges of the bowl.
18Add the olive oil and knead at medium speed until absorbed (2-3 minutes), adjusting the speed if needed, until the dough detaches from the edges of the bowl.
19If kneading by hand, pour water and salt into a salad bowl and mix to dissolve the salt.
20If kneading by hand, pour water and salt into a salad bowl and mix to dissolve the salt.
21If kneading by hand, pour water and salt into a salad bowl and mix to dissolve the salt.
22Add approximately 50g of flour (10% of the total flour weight) and the yeast to the salad bowl.
23Add approximately 50g of flour (10% of the total flour weight) and the yeast to the salad bowl.
24Add approximately 50g of flour (10% of the total flour weight) and the yeast to the salad bowl.
25Rotate the salad bowl with one hand and, with the other, fold the flour from the bottom of the bowl over the top.
26Rotate the salad bowl with one hand and, with the other, fold the flour from the bottom of the bowl over the top.
27Rotate the salad bowl with one hand and, with the other, fold the flour from the bottom of the bowl over the top.
28Gradually add the rest of the flour while continuing to mix until the flour is fully incorporated (no residue on the edges of the bowl), then the dough can be kneaded on your work surface.
29Gradually add the rest of the flour while continuing to mix until the flour is fully incorporated (no residue on the edges of the bowl), then the dough can be kneaded on your work surface.
30Gradually add the rest of the flour while continuing to mix until the flour is fully incorporated (no residue on the edges of the bowl), then the dough can be kneaded on your work surface.
31To knead by hand using the pizzaiolo technique, roll and stretch the dough with the palm of your hand without tearing it.
32To knead by hand using the pizzaiolo technique, roll and stretch the dough with the palm of your hand without tearing it.
33To knead by hand using the pizzaiolo technique, roll and stretch the dough with the palm of your hand without tearing it.
34Then, flip the dough ball, give it a quarter turn, and make it 'slap' the work surface; repeat these operations as many times as necessary to obtain a homogeneous dough.
35Then, flip the dough ball, give it a quarter turn, and make it 'slap' the work surface; repeat these operations as many times as necessary to obtain a homogeneous dough.
36Then, flip the dough ball, give it a quarter turn, and make it 'slap' the work surface; repeat these operations as many times as necessary to obtain a homogeneous dough.
37Return the dough to the salad bowl, add the olive oil, and knead again.
38Return the dough to the salad bowl, add the olive oil, and knead again.
39Return the dough to the salad bowl, add the olive oil, and knead again.
40Once the oil is absorbed by the dough, place it back on the work surface and knead until the dough is soft, smooth, and elastic enough.
41Once the oil is absorbed by the dough, place it back on the work surface and knead until the dough is soft, smooth, and elastic enough.
42Once the oil is absorbed by the dough, place it back on the work surface and knead until the dough is soft, smooth, and elastic enough.
43Let the dough rest for 2 hours under cling film (or a damp cloth) at room temperature.
44Let the dough rest for 2 hours under cling film (or a damp cloth) at room temperature.
45Let the dough rest for 2 hours under cling film (or a damp cloth) at room temperature.
46Divide the dough into three 270g pieces, using a dough cutter if needed.
47Divide the dough into three 270g pieces, using a dough cutter if needed.
48Divide the dough into three 270g pieces, using a dough cutter if needed.
49On your work surface, shape the 3 pieces into balls, ensuring the tops of the balls are smooth.
50On your work surface, shape the 3 pieces into balls, ensuring the tops of the balls are smooth.
51On your work surface, shape the 3 pieces into balls, ensuring the tops of the balls are smooth.
52If the balls are a bit dry, lightly brush them with water.
53If the balls are a bit dry, lightly brush them with water.
54If the balls are a bit dry, lightly brush them with water.
55Store your dough balls in one or more plastic boxes, ensuring they do not touch the sides for even rising, and keep them away from drafts.
56Store your dough balls in one or more plastic boxes, ensuring they do not touch the sides for even rising, and keep them away from drafts.
57Store your dough balls in one or more plastic boxes, ensuring they do not touch the sides for even rising, and keep them away from drafts.
58Let the dough balls rest for 6 hours.
59Let the dough balls rest for 6 hours.
60Let the dough balls rest for 6 hours.
61Turn on your oven and preheat it (30 minutes at maximum flame).
62Turn on your oven and preheat it (30 minutes at maximum flame).
63Turn on your oven and preheat it (30 minutes at maximum flame).
64Use extra-fine semolina (or spolvero) to sprinkle your work surface and the underside of the dough to prevent sticking and facilitate movement.
65Use extra-fine semolina (or spolvero) to sprinkle your work surface and the underside of the dough to prevent sticking and facilitate movement.
66Use extra-fine semolina (or spolvero) to sprinkle your work surface and the underside of the dough to prevent sticking and facilitate movement.
67Roll out your dough balls, ensuring the diameter is less than 30 cm.
68Roll out your dough balls, ensuring the diameter is less than 30 cm.
69Roll out your dough balls, ensuring the diameter is less than 30 cm.
70Lightly sprinkle the pizza peel with extra-fine semolina.
71Lightly sprinkle the pizza peel with extra-fine semolina.
72Lightly sprinkle the pizza peel with extra-fine semolina.
73Carefully slide the pizza peel under the pizza dough or bring the dough onto the peel with a rotary motion.
74Carefully slide the pizza peel under the pizza dough or bring the dough onto the peel with a rotary motion.
75Carefully slide the pizza peel under the pizza dough or bring the dough onto the peel with a rotary motion.
76Add your choice of ingredients to the pizza dough placed on the peel.
77Add your choice of ingredients to the pizza dough placed on the peel.
78Add your choice of ingredients to the pizza dough placed on the peel.
79Bake the pizza for about 90 seconds, turning it regularly with the knob on the side of the oven to ensure even cooking.
80Bake the pizza for about 90 seconds, turning it regularly with the knob on the side of the oven to ensure even cooking.
81Bake the pizza for about 90 seconds, turning it regularly with the knob on the side of the oven to ensure even cooking.
82Remove the pizza from the oven with the peel, slide it onto a serving plate.
83Remove the pizza from the oven with the peel, slide it onto a serving plate.
84Remove the pizza from the oven with the peel, slide it onto a serving plate.
85Cut, serve, and enjoy!
86Cut, serve, and enjoy!
87Cut, serve, and enjoy!
Ingredients
30 cl Eau fraîche
30 cl Eau fraîche
30 cl Eau fraîche
15 g Sel
15 g Sel
15 g Sel
530 g Farine 00 (W 250 -310)
530 g Farine 00 (W 250 -310)
530 g Farine 00 (W 250 -310)
1 g Levure de boulanger fraiche
1 g Levure de boulanger fraiche
1 g Levure de boulanger fraiche
10 g Huile d'olive
10 g Huile d'olive
10 g Huile d'olive
80 g Semoule de blé dur extra-fine ou spolvero (pour étaler)
80 g Semoule de blé dur extra-fine ou spolvero (pour étaler)
80 g Semoule de blé dur extra-fine ou spolvero (pour étaler)
Equipment
salad bowlrobot pâtissier (with a hook) or your handscoupe-pâteplastic boxesfilm alimentaire or humid clothPizza Pronto (Pizza oven)pizza peelassiette de présentation
Tips
When kneading by hand, roll and stretch the dough without tearing it, using the palm of your hand, then flip and turn it while letting it 'slap' the work surface.
If the dough balls are dry, lightly brush them with water.
Store dough balls in plastic boxes, ensuring they don't touch the sides for even rising and protect them from drafts.
Use extra-fine semolina (or spolvero) on the work surface and under the dough to prevent sticking and aid movement.
When baking, turn the pizza regularly with the knob on the side of the oven for even cooking.