Directions
- 1Bloom 5 grams of active dry yeast in 266 grams of warm water.
- 2Add 459 grams of Caputo Red Chef's flour, 14 grams of salt, and 11 grams of olive oil to the yeast mixture and hand mix until shaggy.
- 3Let the dough rest for about 20 minutes to fully hydrate.
- 4Put the shaggy dough into a stand mixer with a dough hook and mix for 5 minutes on low speed.
- 5Finish with about 2 minutes of hand kneading.
- 6Place the dough in a bowl with a little olive oil, cover, and cold proof in the fridge for at least 48 hours.
- 7After 48 hours, separate the dough into three 250 gram pieces and hand shape them into perfectly round balls.
- 8Let the dough balls proof at room temperature for another 3-4 hours.
- 9Before shaping, put plenty of semolina flour on your work surface.
- 10Stretch out your dough using your preferred method. The steering wheel method is recommended.
- 11Add your desired toppings to the dough.
- 12Bake at 720°F (382°C) for 2.5-3 minutes.
Ingredients
- 5 grams active dry yeast
- 266 grams warm water
- 459 grams double zero flour
- 14 grams salt
- 11 grams olive oil
- 0 Semolina flour
- 0 pizza sauce
- 0 mozzarella cheese
- 0 parmesan cheese
- 0 mushrooms
- 0 salami
Equipment
kitchen scalemixing bowlspoonstand mixer with dough hookhammerglass bowlplastic wrapbaking sheetpizza peeloveninfrared thermometer
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