Pizza Dough
Directions
- 1In a large bowl, mix 1330 grams of 00 flour, 46.6 grams of salt. Make a well in the middle.
- 2In a large bowl, mix 1330 grams of 00 flour, 46.6 grams of salt. Make a well in the middle.
- 3In a large bowl, mix 1330 grams of 00 flour, 46.6 grams of salt. Make a well in the middle.
- 4In a separate bowl, mix 866 milliliters of warm water and 3 teaspoons of dry active yeast. Let it sit for 10 minutes.
- 5In a separate bowl, mix 866 milliliters of warm water and 3 teaspoons of dry active yeast. Let it sit for 10 minutes.
- 6In a separate bowl, mix 866 milliliters of warm water and 3 teaspoons of dry active yeast. Let it sit for 10 minutes.
- 7Add the yeast mixture to the well in the flour mixture.
- 8Add the yeast mixture to the well in the flour mixture.
- 9Add the yeast mixture to the well in the flour mixture.
- 10Add 33 grams of olive oil to the mixture.
- 11Add 33 grams of olive oil to the mixture.
- 12Add 33 grams of olive oil to the mixture.
- 13Mix until the dough is formed.
- 14Mix until the dough is formed.
- 15Mix until the dough is formed.
- 16Put a little olive oil on the bottom of the bowl, add the dough, cover with a towel, and let it rise in a warm, dark place for two hours.
- 17Put a little olive oil on the bottom of the bowl, add the dough, cover with a towel, and let it rise in a warm, dark place for two hours.
- 18Put a little olive oil on the bottom of the bowl, add the dough, cover with a towel, and let it rise in a warm, dark place for two hours.
- 19The dough should double in size.
- 20The dough should double in size.
- 21The dough should double in size.
- 22Sprinkle some flour on a clean surface, place the dough on it and cut it into 8 pieces
- 23Sprinkle some flour on a clean surface, place the dough on it and cut it into 8 pieces
- 24Sprinkle some flour on a clean surface, place the dough on it and cut it into 8 pieces
- 25Roll each piece into a ball.
- 26Roll each piece into a ball.
- 27Roll each piece into a ball.
- 28Place the dough balls in a container, sprinkle some flour on top, and let them rise for an hour.
- 29Place the dough balls in a container, sprinkle some flour on top, and let them rise for an hour.
- 30Place the dough balls in a container, sprinkle some flour on top, and let them rise for an hour.
- 31Divide the dough into two containers and refrigerate for 6-24 hours.
- 32Divide the dough into two containers and refrigerate for 6-24 hours.
- 33Divide the dough into two containers and refrigerate for 6-24 hours.
- 34Take the dough out of the fridge, let it sit at room temperature for 30 minutes. Then, you can stretch it.
- 35Take the dough out of the fridge, let it sit at room temperature for 30 minutes. Then, you can stretch it.
- 36Take the dough out of the fridge, let it sit at room temperature for 30 minutes. Then, you can stretch it.
- 37To stretch the dough, sprinkle flour on top and the bottom. Push the center down and turn, repeating the process until it becomes a circle.
- 38To stretch the dough, sprinkle flour on top and the bottom. Push the center down and turn, repeating the process until it becomes a circle.
- 39To stretch the dough, sprinkle flour on top and the bottom. Push the center down and turn, repeating the process until it becomes a circle.
Ingredients
- 1332 grams flour
- 1332 grams flour
- 1332 grams flour
- 866 milliliters warm water
- 866 milliliters warm water
- 866 milliliters warm water
- 3 teaspoons dry active yeast
- 3 teaspoons dry active yeast
- 3 teaspoons dry active yeast
- 46.6 grams salt
- 46.6 grams salt
- 46.6 grams salt
- 33 grams olive oil
- 33 grams olive oil
- 33 grams olive oil
Equipment
bowlsmeasuring cupstablecutting boardknifetowelcontainer