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Ingredients
(for 11 pizzas, each weighing 230g)
(for 11 pizzas, each weighing 230g)
- 1500g tipo 0 reinforced flour
- 825g cold water
- 225g iced water
- 75g extra virgin olive oil
- 45g fine sea salt
- 6g yeast
Instructions
In a mixer, combine the type 0 reinforced flour with 825g of cold water. Mix for approximately 4 minutes, ensuring that the flour and water are well combines and there are no dry patches of flour left in the bowl. This process is known as "autolysis". It's important not to overmix the dough, and the reocmmended time is usually around 4-5 minutes.
Allow the dough to rest, covered, in the bowl for at least 1 hour, but no longer than 2 hours.
After 1 hour, add the fine sea salt to the dough and begin mixing with a small portion of the iced water using the mixer on low speed (power level 1).
Once the salt and water are mixed, add the yeast and another small portion of the iced water, continuing to mix at power level 1.
Gradually add the remaining iced water in three parts, increasing the mixer speed to medium (power level 3). Add one portion of iced water at a time, ensuring it is well mixed before adding the next portion.
Once all the water is fully incorporated, add the extra virgin olive oil and mix for an additional 3-4 minutes at power level 2.
Cover the dough with a kitchen cloth and fold it every 20 minutes, repeating this process three times in total.
Transfer the dough to a box and cover it. Let it rest for a minimum of 48 hours.
Enjoy creating delicious pan-style pizzas using this dough recipe in your pizza
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