Pizza Dough 001
Yields1 ServingPrep Time1 hrTotal Time3 hrsRatingDifficultyBeginner

Pizza Dough 001

CategoryCuisineCooking MethodTags,

This Pizza Dough 001 recipe provides weights for ingredients as a way to accurately measure out the correct ratio and have a great tasting, chewy and crusty base.

Use of a digital scale is reccomended due to the acccuracy required and will assist with scaling up or down the amount of ingredients required so that you end up with the required amount of dough.

Ingredients

 500 g Caputo Tipo 00 pizza flour
 325 g Water (65% hydration) @ just a little warmer than room temperature
 12 g Salt
 3 g Active dry yeast

Directions

1

In a bowl or jug, mix the water and yeast together with a whisk. Let it stand for 10 Minutes so that bubbles start to form

2

In another bowl, mix the flour with salt and form a well in the centre. Gradually add the water into the flour and knead for 10 Minutes to form a tight large dough ball.

3

Leave the dough ball in the mixing bowl and lightly rub the oil over the top with your hand to stop it sticking.

4

Cover the bowl with clingwrap and a tea towel then leave it in a warm draught free area for at least 2 Hours ( car boot in the sun works perfect for this)

5

Once the dough has doubled, punch it down and cut it into four parts.

6

Shape each part into pizza balls and set them on a floured surface to proove for another 20 Minutes. Try to cover them so that a dry skin does not form on the pizza dough ball

Ingredients

 500 g Caputo Tipo 00 pizza flour
 325 g Water (65% hydration) @ just a little warmer than room temperature
 12 g Salt
 3 g Active dry yeast

Directions

1

In a bowl or jug, mix the water and yeast together with a whisk. Let it stand for 10 Minutes so that bubbles start to form

2

In another bowl, mix the flour with salt and form a well in the centre. Gradually add the water into the flour and knead for 10 Minutes to form a tight large dough ball.

3

Leave the dough ball in the mixing bowl and lightly rub the oil over the top with your hand to stop it sticking.

4

Cover the bowl with clingwrap and a tea towel then leave it in a warm draught free area for at least 2 Hours ( car boot in the sun works perfect for this)

5

Once the dough has doubled, punch it down and cut it into four parts.

6

Shape each part into pizza balls and set them on a floured surface to proove for another 20 Minutes. Try to cover them so that a dry skin does not form on the pizza dough ball

Pizza Dough 001
0 Comments

Leave a reply

©2019 Woodfired Social

CONTACT US

We're not around right now. But you can send us an email and we'll get back to you, asap.

Sending
or

Log in with your credentials

Forgot your details?