Recipe:
1kg flour W300-350
750ml extra Cold water
32gr Salt
3gr yeast
* Most important thing, put your water in the freezer for few hours, extra cold water will help with your gluten
* Dissolve the yeast in the water, then add it to the flour. Make sure to save 20% of the water for later
* Mix well until the flour will absorb all the water, cover and let it rest for 25 minutes
* Add the salt and water left, mix for around 2/3 minutes until everything is absorbed, cover and let it rest for 20 minutes
* Stretch and fold the dough for 4/5 times, you’ll notice that the dough will be smoother
* Wait 15 minutes, last stretch and fold and let the dough rest for 1h30 min at room temp (20°c)
* Fridge for 24h
* Make the dough balls (260 gr each ball) this will be okay to make a 30cm diameter pizza
* Let them grow for 5/6 hours at room temp. You’ll understand when is ready.
* I’m using a pizza oven (effeuno p134h), cooking time 1m 30s at 450°c top, 400° bottom
Feel free to leave a comment or DM me if you have any questions!
by FraBiffyClyro