Description
A professional-grade Italian pizza dough featuring a slow-rise fermentation for maximum flavor and a light, airy texture.
Ingredients
Scale
- 500g 00 Flour (or bread flour)
- 325ml warm water
- 7g active dry yeast
- 10g sea salt
- 15ml extra virgin olive oil
Instructions
- Mix warm water and yeast; let sit for 5 minutes.
- Combine flour and salt in a large bowl.
- Mix wet and dry ingredients into a shaggy mass.
- Knead for 10 minutes until smooth and elastic.
- Place in oiled bowl, cover, and let rise for 2 hours (or 24 hours in fridge).
- Punch down dough and divide into 4 balls.
- Rest balls for 30 minutes before stretching.
- Bake at maximum oven temperature on a preheated stone for 8-12 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian