Pizza dough recipe
This dough was recommended to me. Need to try it.
Pre-Dough
- 1 kg Flour Typ 00
- 20 g Salt
- 650 g Water (65% hydration)
Mix well and let rest for at least an hour.
Yeast starter
- 15-20g Yeast
- 1 TL Honey or Sugar
- 2 TL Flour
- 50 ml Water
Mix well and let it rest for at least 30 minutes. Watch for bubbles so you know your yeast is alive.
Combine and knead for 10 minutes. Leave to rest for 1-2 hours, depending on the temperature. Stretch & Fold every 30 minutes. Let it rest for at least 15, up to 72 hours in the fridge. Take it out 4-5 hours before baking, so it can come up to room temperature. Stretch & Fold 4-6 x during that time.