Ingredients:

• 564ml of water

• 27gr of salt

• 910gr of 00 flour

• 5gr of fresh yeast (0.2gr of instant yeast)

 

Method:

• Mix water and salt into a large bowl and stir until dissolved.

• Add approximately 30% of flour to the water and salt mixture and mix until combined.

• Once combined, add yeast and mix until dissolved.

• Add remaining flour into the bowl and mix until the mixture is dry.

• Remove the dough from the bowl, place onto a clean work surface and knead by hand for approximately 15 minutes (or until internal temperature of the dough is 23-27 degrees Celsius).

• Place dough into a bowl or container, cover with a damp tea towel and allow to rise at room temperature for 2 hours.

• After 2 hours cut the dough into 6 dough balls weighing 250gr.

• Place dough balls in an airtight container and allow to rise for  18 to 42 hours in a fridge approximately 4 to 8  degrees Celsius. 

• Remove from the fridge and let the balls rest for 6 hours before use.

 

After 24 to 48 hours your dough should be filled with plenty of air to give your pizza a nice fluffy crust.

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Click here for our famous gluten free recipe.