Pairs well with Masterclass Pizza Dough
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Masterclass Pizza Dough
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A detailed masterclass recipe for making pizza dough focusing on gluten development, fermentation, and handling leftover dough for perfect pizza results.
00:01:30 total
Serves 10
medium
Main Various
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Ingredients
- Polish (pre-ferment) - watch the video to see (Use cold polish with bubbles, made 24 hours before)
- Water - 6 liters total (Cold water, added gradually to keep dough cold and build gluten)
- Flour - watch the video to see exact calculation (Total flour amount calculated as 1,450 g times 6 minus flour in polish)
- Salt - 210 g total (35 g times 6, added after initial mixing to avoid killing yeast)
- Olive oil - watch the video to see (For coating dough balls and countertop to prevent drying and sticking)
Instructions
- Prepare Polish: Use polish made 24 hours before with visible bubbles. It can be used cold directly from the fridge.
- Mix Flour and Polish: Add all flour to mixer at speed 1, mix briefly, then add polish and mix again briefly to combine.
- Add Water Gradually: Add first liter of cold water to start gluten development. Wait a few minutes for dough to absorb water before adding more water slowly on the sides to catch flour.
- Add Salt: Add salt gradually after dough has come together with flour, polish, and water to avoid killing yeast. Mix for 4-5 minutes until dough becomes elastic and strong.
- Finish Mixing Dough: Continue mixing until dough is shiny, smooth, and strong but not sticky. Total mixing time estimated around 20 minutes to avoid burning gluten.
- Divide and Shape Dough: Lightly oil countertop. Divide dough into portions (about 280 g each). Shape each portion into smooth balls by folding and pinching without pulling to preserve gluten structure.
- Rest Dough: Place dough balls in oiled box with space between. Cover with olive oil on top to prevent drying. Let rest at room temperature for about 20 minutes to relax gluten.
- Fermentation: Allow dough to double in size at room temperature (about 2 hours). Then refrigerate for up to 4 days for slow fermentation and flavor development.
- Prepare Dough for Pizza: Remove dough from fridge about 30 minutes before use to come to room temperature. Dust with flour and handle gently to preserve air bubbles and gluten structure.
- Shape Pizza Base: Cut dough and place on floured surface. Press air towards crust to keep it light. Stretch dough to about 10 inches by tapping and pulling gently without tearing.
- Add Toppings and Bake: Add sauce first, then cheese and other toppings sparingly to keep pizza light. Use a floured peel to transfer pizza to oven preheated to 370-400°C top and 300°C bottom. Bake for about 1.5 minutes without moving pizza.
- Finishing: Brush crust with olive oil after baking for extra flavor and texture. Optionally add fresh basil and dry ricotta on top before serving.
