Pizza dough
Recipe by Martin Skec from Berlin, Germany
Ingredients
For 2 pies (290g each)
- 345g "00" flour
- 6g fresh yeast
- 225ml cold water
- 10g salt
Instructions
- add water to mixing bowl
- add salt
- before adding yeast
- add 10% flour (to prevent salt from killing yeast)
- mix it
- add yeast
- mix it
- add the remaining flour
- loosely mix with fingertips or with a spoon (just to incorporate everything)
- let it rest for 30 mins
- kneed for 15 mins
- shape into a big ball
Bulk proofing
- coat your container with olive oil
- place the dough inside
- cover with foil
- let it rise at room temperature for 3-48h
Last proof
- cut the dough in half
- shape into pizza balls (video)
- coat your container with olive oil or flour
- place dough balls
- let it rise at room temperature for at least 2h
- it's ready for stretching and toppings