Contemporary Pizza Dough
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Contemporary Pizza Dough
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This isn’t just any ordinary pizza dough recipe. Instead, this method was created by a famed pizza champion using a secret ingredient that takes the flavor and texture of the crust to a whole new level. Let’s make it!
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Ingredients
- 1 kg pizza flour 35 oz, Le 5 Stagioni Pizza Napoletana brand
- 30 grams salt 1 oz
- 1 gram yeast
- 600 ml water 2.5 cups
- 4 grams Lemady 0.1 oz
Instructions
- Add the water and salt to your stand mixer and stir gently until all of the salt has dissolved.
- Slowly add around 10% of your flour to the water and continue mixing at a low speed.
- Add the yeast and Lemady into the mixer while it runs at low speed.
- Continue adding scoops of flour to the mixture and wait for each scoop to fully soak up the water.
- After you’ve mixed all your flour thoroughly, remove it from the stand mixer and gently place it on the counter.
- Cover your dough with a damp towel to prevent it from drying out, and allow it to rest for at least two hours.
- When you’re ready, sprinkle a bit of flour on the dough before you start making your dough balls.
- Begin making your dough balls using your favorite folding technique.
- Weigh each dough ball to ensure it isn't too large or too small.
- Place each ball on a container with a few inches between each one, giving them plenty of room to grow.
- Use either a temperature-controlled room or a refrigerator to store your dough for at least 18 hours.
- Sprinkle flour on the counter to begin stretching your dough.
- Stretch your dough by placing your hand in the center of the dough and using your opposite hand to pull it across, flipping your hand over each time.
- Prepare to bake your pizza by filling it with your favorite tomato sauce, fresh basil, mozzarella cheese, and a drizzle of extra virgin olive oil.
- Place the pizza in the oven and turn it periodically throughout the baking process.
- Once it's finished cooking, cut your pizza using kitchen scissors.
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