Ingredients:
- CAPUTO RED PIZZERIA FLOUR 1KG
- CAPUTO DRY YEAST 1.5G – 2G
- ROOM TEMPERATURE WATER 600ML
- FINE SEA SALT 30G
Method:
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Combine the flour and dry yeast in a mixing bowl. Mix for about a minute to combine the two ingredients and allow the flour to oxygenate.
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Add about 80% of the water to the flour mixture while continuing to mix on low speed. Gradually incorporate the remaining water, making sure it is absorbed before adding more. Add the sea salt around the 10-minute mark.
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Knead the dough until it becomes smooth and elastic, which should take about 13 minutes. Once done, place the dough on an oiled surface, cover it with plastic wrap, and let it rest for 60 minutes at room temperature.
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Divide the dough into balls weighing approximately 260g each, suitable for a 32 cm pizza base.
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Allow the dough balls to rise for 8-12 hours at room temperature, depending on your environment. Once they have doubled in size, transfer them to the refrigerator to rest at +4°C.
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Take the dough out of the refrigerator and let it sit at room temperature for about 30 minutes before shaping. When shaping the dough, be gentle to avoid pressing out the air from the edges.
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Preheat your oven as high as it can safely go (ideally around 250-300°C if possible, at home) and cook your pizza for about 6-8 minutes or until the crust is golden brown and has a nicely blistered or leopard-spotted appearance.
