How to make Pizza at Home

Recipe:

makes 3 each 276g doughballs

300g water

500g 00 flour

14g salt

20g water

0.5g dried yeast

Method:

Add 300g water, 500g 00 flour, and the 14g salt into a mixing bowl. Mix with a spoon until incorporated. Allow the dough to rest at room temperature while covered for 2 hours.

Mix the 0.5g dried yeast and the 20g water together to dissolve. Add to the bowl of dough and mix by hand until well incorporated. Rest while covered for 7 hours.

Stretch and fold the dough on all sides. Flip the dough over itself. Tuck and round it out within the bowl. Add some oil on all sides and cover to ferment at room temperature for another 7 hours.

Divide the dough into 3 each 276g doughballs. Slap and fold each doughball on the countertop to knock out the airbubbles. Allow the balls to rest on the countertop for 15 minutes. Then shape again and make a knot to seal the doughball.

Add to oiled containers and leave to rise at room temperature for 1 hour. After one hour, place the dough into the refridgerator for 24-48 hours before using.

Before using, allow the dough to come up to room temperature and double in size .