Pâte à Pizza Professionnelle
Directions
- 1In a large bowl, mix 1kg of flour with 0.5kg of water, 3g of fresh yeast and a pinch of salt.
- 2In a large bowl, mix 1kg of flour with 0.5kg of water, 3g of fresh yeast and a pinch of salt.
- 3In a large bowl, mix 1kg of flour with 0.5kg of water, 3g of fresh yeast and a pinch of salt.
- 4Mix gently until the dough forms a ball.
- 5Mix gently until the dough forms a ball.
- 6Mix gently until the dough forms a ball.
- 7Let it rest for 18 hours at 18°C.
- 8Let it rest for 18 hours at 18°C.
- 9Let it rest for 18 hours at 18°C.
- 10After 18 hours, divide the dough and add it to a mixer.
- 11After 18 hours, divide the dough and add it to a mixer.
- 12After 18 hours, divide the dough and add it to a mixer.
- 13Knead the dough in the mixer for 15 minutes. Add the salt towards the end.
- 14Knead the dough in the mixer for 15 minutes. Add the salt towards the end.
- 15Knead the dough in the mixer for 15 minutes. Add the salt towards the end.
- 16Remove the dough from the mixer and add a little olive oil.
- 17Remove the dough from the mixer and add a little olive oil.
- 18Remove the dough from the mixer and add a little olive oil.
- 19Let it rest for 3 hours.
- 20Let it rest for 3 hours.
- 21Let it rest for 3 hours.
Ingredients
- 1 kg flour
- 1 kg flour
- 1 kg flour
- 0.5 kg water
- 0.5 kg water
- 0.5 kg water
- 3 g fresh yeast
- 3 g fresh yeast
- 3 g fresh yeast
- 27 g salt
- 27 g salt
- 27 g salt
- 0.02 kg oil
- 0.02 kg oil
- 0.02 kg oil
Equipment
kitchen scalemixing bowlcontainermixer