Pizza dough
=========== 2025-08-30 *


Inspired by: Protocole de 24h pour pizza napolitaine

See also all the other videos on this site.

Comment: Definitely use special pizza flour.
I suspect the amount of water must depend to some extent on the flour. With 67% hydration, I always end up with a sticky dough.
The recipe calls for 0.2%, or 2g of fresh yeast, which is too much for me (summer, temperature 20 to 22°C).
I use a Kenwood mixer (3 L bowl) with the dough hook. The maximum amount of flour it can handle is 1 kg.
Use the hottest oven possible, using a pizza stone or, better still, a pizza oven.
In all cases, preheat the oven thoroughly (approximately 30 minutes).

For 6 pizzas

Ingredients:
-------------

1 kg pizza flour
Water 67% = 670g
Fresh yeast 0.2% = 2g, for me 1.5g
Salt 2.5% = 25g
EVOO 4% = 40g
Fine semolina

The dough:
----------

Dissolve the yeast in some of the water and let it rest for a few minutes.

In a mixer bowl, combine the flour, yeast, and 3/4 of the water.

Mix slowly for approximately 10 minutes, then let it rest for approximately 10 minutes.
Add the salt and EVOO, and continue beating at a slightly higher speed, while SLOWLY adding water to obtain a smooth, non-sticky dough. It's unlikely you'll need to add all the water. Be careful, it may squirts!

Shape the dough into a nice ball and place it in an oiled, tightly sealed container large enough for the dough to double in size. Let it rest for 3 to 4 hours at room temperature (20 to 22°C).

Place the container in the refrigerator (~5°C, ie: at the top of a 4°C refrigerator) for 14 to 18 hours.

Remove the dough from the refrigerator and prepare the balls (here, 6 of 280g) and place them in a tightly sealed container on a thin layer of fine semolina.

Keep the dough at room temperature for 4 to 5 hours (20 to 22C) before rolling out.