Homemade Pizza Dough Instructions
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Ingredients:
630g of water at room temperature
25g of salt
3g of instant dried yeast
1kg of “0” flour
Yields: 7 balls of dough, 235g each
Instructions :
Prepare the ingredients
1. The flour and yeast must be weighed in the same container (preferably a bowl).
2. Mix quickly to incorporate the yeast into the flour.
Mix the dough
3. Pour the water into a large bowl
4. Add the salt to the water and mix with your fingers until it is completely dissolved.
5. Incorporate approximately 950g of the flour-yeast mixture into the water. Mix by hand until a dough is formed (approximately 5 minutes).
Knead
6. Transfer the dough to a clean surface.
7. Continue kneading, gradually incorporating the remaining flour. Ensure each portion is fully absorbed before adding the next (approximately 10 minutes).
8. Continue kneading for another 5 minutes once all the flour is incorporated. The dough should be smooth, without lumps or traces of unincorporated flour, and have a slightly rough texture.
9. Cover the dough with a bowl and let it rest for 15 minutes. After this time, you will obtain a much smoother and more supple dough, ready to be divided and shaped into balls.
Boulage
10. Divide the dough into 7 portions of approximately 235g each.
11. Cut using a pastry cutter or a knife, then weigh each portion on a scale to ensure even distribution.
12. Take a portion of dough and bring the edges towards the center to create tension.
13. Turn it inside out, placing the closure underneath, then form a smooth, compact and elastic ball using circular movements with your hands, sealing the base well.
14. Form smooth balls.
15. Place them individually in a lightly oiled, airtight container.
Fermentation
16. Let the pasta rest at room temperature (between 20 and 24 °C) for 3.5 to 4 hours before using.
17. Once the balls have formed and been placed in an airtight container, you can keep them in the refrigerator to slow down fermentation and use them later.
18. Before putting them in the fridge, wait until they have increased by at least 1.5cm in diameter (about 1 half inch).
19. Before use, leave them at room temperature ( 20 to 24 °C) for at least 3 to 4 hours.
20. If you prefer to freeze them, place them directly in the freezer after shaping.
21. To use them, let them defrost for 12 hours in the refrigerator, then for another 6 to 8 hours at room temperature before cooking.