Pizza Dough

22 mins
Serves 6
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Directions

  1. 1Prepare the biga: Mix 1 kg of T00 or T45 flour, 500 ml of fresh water, and 2.5 g of fresh yeast (or 1 g of dry yeast). DO NOT KNEAD. Let it rest for 18h at 18°C or 36-60h in the fridge.
  2. 2Prepare the biga: Mix 1 kg of T00 or T45 flour, 500 ml of fresh water, and 2.5 g of fresh yeast (or 1 g of dry yeast). DO NOT KNEAD. Let it rest for 18h at 18°C or 36-60h in the fridge.
  3. 3Prepare the biga: Mix 1 kg of T00 or T45 flour, 500 ml of fresh water, and 2.5 g of fresh yeast (or 1 g of dry yeast). DO NOT KNEAD. Let it rest for 18h at 18°C or 36-60h in the fridge.
  4. 4Slice the biga into small pieces.
  5. 5Slice the biga into small pieces.
  6. 6Slice the biga into small pieces.
  7. 7Place the biga pieces in a mixer with 0.5 g of fresh yeast.
  8. 8Place the biga pieces in a mixer with 0.5 g of fresh yeast.
  9. 9Place the biga pieces in a mixer with 0.5 g of fresh yeast.
  10. 10Add 180 ml of fresh water to the mixer.
  11. 11Add 180 ml of fresh water to the mixer.
  12. 12Add 180 ml of fresh water to the mixer.
  13. 13Add 27 g of fine salt and a small drizzle of olive oil to the mixer.
  14. 14Add 27 g of fine salt and a small drizzle of olive oil to the mixer.
  15. 15Add 27 g of fine salt and a small drizzle of olive oil to the mixer.
  16. 16Mix until a dough forms.
  17. 17Mix until a dough forms.
  18. 18Mix until a dough forms.
  19. 19Remove the dough from the mixer and let it rest for 20 minutes.
  20. 20Remove the dough from the mixer and let it rest for 20 minutes.
  21. 21Remove the dough from the mixer and let it rest for 20 minutes.
  22. 22Divide the dough into 6 equal pieces.
  23. 23Divide the dough into 6 equal pieces.
  24. 24Divide the dough into 6 equal pieces.
  25. 25Shape each piece into a ball.
  26. 26Shape each piece into a ball.
  27. 27Shape each piece into a ball.
  28. 28Spread the dough into a circle.
  29. 29Spread the dough into a circle.
  30. 30Spread the dough into a circle.
  31. 31Add tomato sauce, mozzarella, and basil to the pizza base.
  32. 32Add tomato sauce, mozzarella, and basil to the pizza base.
  33. 33Add tomato sauce, mozzarella, and basil to the pizza base.
  34. 34Bake the pizza at 400°C for 90 seconds in a semi-pro oven, or up to 10 minutes in a regular oven at 250°C.
  35. 35Bake the pizza at 400°C for 90 seconds in a semi-pro oven, or up to 10 minutes in a regular oven at 250°C.
  36. 36Bake the pizza at 400°C for 90 seconds in a semi-pro oven, or up to 10 minutes in a regular oven at 250°C.
  37. 37Drizzle with olive oil and serve.
  38. 38Drizzle with olive oil and serve.
  39. 39Drizzle with olive oil and serve.

Ingredients

  • 1 kg T00 or T45 flour
  • 1 kg T00 or T45 flour
  • 1 kg T00 or T45 flour
  • 500 ml fresh water
  • 500 ml fresh water
  • 500 ml fresh water
  • 2.5 g fresh yeast
  • 2.5 g fresh yeast
  • 2.5 g fresh yeast
  • 0.5 g fresh yeast
  • 0.5 g fresh yeast
  • 0.5 g fresh yeast
  • 180 ml fresh water
  • 180 ml fresh water
  • 180 ml fresh water
  • 27 g fine salt
  • 27 g fine salt
  • 27 g fine salt
  • 1 small drizzle olive oil
  • 1 small drizzle olive oil
  • 1 small drizzle olive oil
  • 1 can tomato sauce
  • 1 can tomato sauce
  • 1 can tomato sauce
  • 1 mozzarella
  • 1 mozzarella
  • 1 mozzarella
  • 1 handful basil
  • 1 handful basil
  • 1 handful basil
  • 1 small drizzle olive oil
  • 1 small drizzle olive oil
  • 1 small drizzle olive oil

Equipment

knifemixerbowlpizza peel