Pizza dough
The absolute best part abount making pizza with Motherdough is the digestibility of the base, which probably means you can eat more pizza. Nothing wrong with that.
Category
Breads
Servings
4
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.
Ingredients
- 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
10g Salt
- 180g Water, filtered, room temperature
- 10g Bread malt or 1 tsp honey
- 22g Extra virgin olive oil
Poolish
Dough
Directions
- 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.