Pizza dough
=========== 2026-05-24 *


Inspired by: Protocole de 24h pour pizza napolitaine
and Protocole de 24h pour pizza napolitaine


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Comment: Definitely use special pizza flour or better type manitoba.
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. However according to the expert, it is because I did not knead long enough...
The recipe calls for 0.2%, or 2g of fresh yeast, which is too much for me (summer, temperature 20 to 22°C, eveb 25+°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).
Adding EVOO has very little impact if any, so no EVOO.

For 6 pizzas

Ingredients:
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1 kg pizza flour
Water 67% = 670g (see text as this may be too much)
Fresh yeast 0.2% = 2g, for me 1.5g
Salt 2.5% = 25g
Fine semolina

The dough:
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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 (last time I still added too much) adding water to obtain a smooth, non-sticky dough. It's unlikely you'll need to add all the water. Be careful, it may squirt! Kneading 15 to 20 mn, dough smooth and non sticky. Dough that does not tear, and that does not stick to the mixing bowl.

Do a few foldings, while pulling the dough on a hard surface, to obtain a smooth anf firm ball.

Place the  dough 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), less for higher temperatures.

Then place the container in the refrigerator (~5°C, ie: at the top of a 4°C refrigerator) for 14 to 18 hours (24 h protocol) or 20 à 22 h (48 h protocol).

Remove the dough from the refrigerator and prepare the balls (here, 6 of 280 g) after a few folds and pulls, make sure to stick the folds together under the ball and place them in a tightly sealed container on a thin layer of fine semolina.

48-hour protocol: Keep the container at room temperature for 1 hour, then refrigerate for 20 hours. Remove the container and let sit at room temperature for 2 to 4 hours (20 to 23°C - slightly less for higher temperatures) before spreading the dough.

24-hour protocol: Keep the container at room temperature for approximately 4 hours, or slightly longer if needed.