Here I show how to make the best pizza dough using "00" flour and using 72 cold fermentation in order to create the crispiest flavorful crust.
Ingredients:
00 Flour/Pizza Flour: 500g (about 3¾ cups)
Water: 310g (about 1⅓ cups) - room temperature
Salt: 15g (about 2½ teaspoons)
Instant Yeast: 1g (about ¼ teaspoon)
Extra Virgin Olive Oil: 10g (about 2 teaspoons) - optional for indoor oven use
Instructions:
Day 1 - Making the Dough:
Mix Dry Ingredients: In a large mixing bowl, combine 500g of 00 flour, 15g of salt, and 1g of instant yeast.
Add Wet Ingredients: Make a well in the center of the dry ingredients and slowly add in 310g of water and 10g of olive oil (if using).
Knead: Mix the ingredients with your hands or a wooden spoon until no dry bits remain. Knead the mixture in the bowl for 2 to 3 minutes. The dough will be shaggy and not completely smooth.
Autolyse: Cover the bowl with plastic wrap and let the dough rest for 20 minutes at room temperature.
Knead Again: Knead the dough in the bowl for another 5 minutes. The dough should start to form a smoother ball but may still have some lumps.
First Rise: Lightly coat the dough ball with olive oil. Then, cover the bowl with a wet towel and let it sit for 4 hours at room temperature.
Cold Ferment: After the first rise, transfer the dough to a container that can be sealed. Cover the dough with plastic wrap, poke some holes in the plastic for air circulation, and refrigerate for 72 hours.
Day 4 - Baking the Pizza:
Preheat Oven: At least 45 minutes before you're ready to bake, preheat your oven to its highest temperature, ideally 550°F (288°C). Place a pizza stone or baking steel in the oven to preheat as well.
Ball and Proof: Remove the dough from the fridge. If it feels very cold, let it sit at room temperature for about an hour (it should still be cool to the touch). Divide the dough into 4 equal parts. Form each part into a tight ball and place them on a floured surface. Cover loosely with a damp cloth and let them proof for 3 - 5 hours.
Stretch the Dough: Work with one ball of dough at a time. Flatten it into a disk and then gently stretch the dough out to an 8-inch diameter. Be careful not to deflate the edges to ensure a nice crust.
Add Toppings: Add your sauce first, then cheese, and other toppings as desired.
Bake the Pizza: Place the pizza on the preheated stone or steel. Bake until the crust is golden brown and the cheese is bubbly. This will take about 4-7 minutes, depending on your oven and the thickness of your dough.
#pizzadough #00flour
