Quote:
Originally Posted by Sassicaia
Here is the pizza doe recipes if anyone is interested. Its very easy
415 grams flour (00) see picture for best choice
9 grams salt
270 grams water
1.5 grams of fresh yeast, or 1 gram of dry
Olive oil for coating.
Tap water should be 65 F.
Add yeast to water and stir to combine
Combine flour and salt
Make a well in a mixing bowl and combine flour/salt to water.
Mix roughly with a spoon to combine.
Then put the bowl in.a stand mixer with a dough hook and mix on medium speed for 7.5 mins.
Dust work surface with flour and shape the dough into a ball.
Put the dough in a bowl and cover with a towel and let ferment for 6/8 hours, better 8 if you want to use it tomorrow.
Make sure the room is around 65 F.
Use a scale and divide the dough into 3 230 gram balls, or 2 bigger ones if you like larger pizzas.
Put oil on your hands and cover the balls and transfer to the fridge and let rest for 30 mins uncovered.
Then either cover with an airtight lid, or wrap individually with cling film and rest overnight in the fridge.
30 mins before you are ready to make the pizzas, take them out and rest on a floured surface before shaping.
Stretch into the pies on a floured surface and make your pizzas!
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Looks like a solid recipe.
It is surprising how much of a difference 00 flour makes over even bread flour.
If you start messing around with fresh milled flour you won't believe what a difference it makes.