1000 g Italian organic Type “0” flour
from 560 g to 620 g (from 56% to 62%) water
from 2 g to 4 g (from 0.2% to 0.4%) yeast
from 20 g to 30 g (from 2% to 3%) salt
from 20 g to 30 g (from 2% to 3%) extra virgin olive oil
The amounts specified above can vary according to the dough mixer and type of recipe (which can be personalised).
Work all the ingredients together in the mixer for about 12 to 18 minutes, depending on the type of dough mixer.
The final dough temperature should be about 24°C.
Rest the dough on the work surface for about 30 minutes at room temperature, covered.
Make portions of about 250 g (or as you wish).
About 10/24 hours at room or controlled (+4°C) temperature.
Oven at 330/340°C, TOP/BOTTOM dual level control (90/10 depending on the type of oven).
TIP: Use the pizza dough balls at room temperature (+20°C) and once they have at least doubled their initial volume.