Pizza Dough by Joe Heffernan

• porciones: Dough for 3 pies
• tiempo activo: 2 hours
• tiempo total: 24 hours

Ingredientes

415g Bread flour

9g Salt

270g Water

1.5g Cake yeast, or 1g dry yeast

Olive oil, for greasing, as needed

Instrucciones

Combine flour and salt

In a medium-sized bowl, mix bread flour and salt thoroughly. Combine water and yeast • Using a thermometer, adjust sink tap until it reaches a temperature of 65 °F / 18 °C. Add water to a new bowl. • Add cake yeast and gently stir to combine.

Add yeast to Flour Mixture • Make a well in the center of the flour. • Pour in the water and yeast.

Mix Roughly • Using a wooden spoon, mix ingredients together until you have a shaggy, rugged mass of dough.

Mix in stand mixer • In a stand mixer equipped with the dough hook, mix dough on medium speed for about seven and a half minutes, or until the dough has formed a uniform mass and pulls cleanly away from the sides of the bowl.

Shape dough • Dust your work surface with flour. • Turn dough onto the work surface and shape into a ball.

Ferment • Ferment dough for 5 - 8 hours in a covered container. • NOTE: Make sure that the temperature of the room is conducive to fermentation. It should be around 65 °F / 18 °C in there.

Portion and Shape

• Using a scale, divide the dough into 230 g portions. Shape each portion into a • Pour a dollop of olive oil into the palm of your hand, and lightly roll each ball on the countertop to cover with oil. This helps the dough retain moisture as it

• Transfer dough to the fridge and chill, uncovered, for 10-30 minutes. • Cover with an airtight lid and let rest overnight in the fridge.

• Proof in warm room until dough is relaxed and ready to stretch, about 20 minutes.

• Each pie should be about 36 - 40 cm (14 - 15 in) across.

ball.

rests in the next step. Rest

Proof minutes. Stretch into a pie shape

Notas

• You can keep dough in the fridge for up to three days. Freeze for longer.

Chef Steps