Thin-base Pizza Dough
This is a basic pizza dough to produce a fairly thin-crust pizza with not too much of a raised edge. The recipe for the pizza's from Naples with the large puffy border "il corncione" is a different one.
- 120g Motherdough, refreshed
- 120g White bread flour
- 160g Water, filtered, room temperature
- All of the poolish
- 40g White bread flour
- 380g Farina 00 or Cake flour
- 180g Water, filtered, room temperature
- 10g Bread malt or 1 tsp honey
- 22g Extra virgin olive oil
- The night before, blitz all the poolish ingredients together until smooth and leave to rest covered with cling wrap at room temperature for 10-12 hours.
The next morning add the flours, water, malt, salt and olive oil and bring together.
- Knead energetically on the counter, or in a mixer with the dough hook on a medium-high speed for 10-15 minutes to achieve a smooth elastic dough that passes the knead poke test. Form a ball and place in a container brushed with oil and cover with cling film.
- Prove in a warm place, or switched off oven with only the light on, for 90 minutes.
- Knock down and perform at least 3 sets of stretch & folds at 15 minutes intervals until you notice good strength in the dough.
- Divide into 4 equal pieces and form balls. Place in a tray and cover with cling film. Leave to rest in the fridge and continue slow fermentation, until required for use.
- Take out the fridge 30-60 minutes before use and proceed as you normally would to make your pizza.
- For best results cook your pizza on a baking stone that has been preheated at the oven's maximum temperature for 45 minutes.