Recipe courtesy of ‪@AskChefLeo‬
#pizzadough #breaddough #pizzarecipe #breadrecipe
1200g Strong Tipo 0 flour
1200ml Water, Ice Cold
6g Instant Dry Yeast
25g Fine Sea Salt
50g Extra Virgin Olive Oil
🥄 Dissolve the yeast into 1000ml of water then dissolve the salt into the remaining water.
🥣 Add all the flour into the bowl of the mixer. Place the paddle attachment on the machine then start mixing on 1st speed while slowly adding all the yeast water into the bowl.
👨‍🍳 Increase the mixer speed to #4 and continue to mix until the dough pulls away from the sides and bottom of the bowl.
😴 Cover the bowl with plastic wrap and place it into the refrigerator for 20 minutes to rest.
💪 Place the bowl back onto the machine and using the paddle attachment, start mixing on 1st speed while slowly adding the remaining salt water. Once all the water is in, bring the speed up to #4 and slowly add the oil. Mix until the dough looks like it’s starting to string from the side of the bowl then increase to the highest speed, #10. Once the dough pulls away from the bowl, cover with plastic wrap and place the bowl in the refrigerator for 20 minutes.
🌀 Place the bowl onto the mixer and use the dough hook. Slowly increase the speed to #10 and stop mixing as soon as the dough pulls away from the bowl. Cover with plastic wrap and place in the refrigerator for 20 minutes. Repeat this step 3 times.
😴 Fold the dough a few times until it’s nice and smooth then place in a large container with a tight fitting lid and refrigerate in bulk for 20 hours. Remove the dough from the refrigerator and divide into your desired weight then round and store the dough balls covered in the refrigerator for 24 hours.
There is no preferment but there is a cold bill ferment step involved. I like to use a strong Italian flour for this, and I prefer type 0, not 00. If you’re doing some research, look for something with a W rating of 330 or higher, even if all you find is 00. Typically, this is a 13.5%+ protein flour. This dough is 100% hydro but you can easily back it down if you like. Once you get to day 2 when you divide the dough, you can place them into small rectangular containers with locking lids for storage for another 24 hours in the fridge. This dough can easily go 96 hours in the fridge which is typical in Rome if you see what guys like Gabriele Bonci are doing. Once you are ready to stretch the dough, allow the dough ball to double in size. Keep as many of the air bubbles in tact as you can. If you don’t beat the dough up, you’ll get a sick result.