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Basic pizza dough

Discover the recipe for the perfect pizza dough. An ideal base for your pizzas.

Ingredients

620gWater
20gOil
25gFine salt
1kgsoft wheat flour type 0.0
3gDry yeast

Preparation

  1. Turn the flour with the yeast for about 1 minute to aerate.
  2. Add about 90% of the water.
  3. Mix gently for about 10 minutes using the stand mixer and add the remaining 10% of the water at the last moment.
  4. Add the salt.
  5. Mix at a slightly higher speed until a temperature of 22°C is reached.
  6. Add the oil.
  7. Continue mixing until a maximum temperature of 25°C is reached.
  8. Let the dough rise in bulk for about 30 minutes.
  9. Portion the dough to the desired weight and store it for about 24 hours in the refrigerator at 4°C. (Option for direct use: let it rest outside the refrigerator for about 8 hours).
  10. Remove from the refrigerator and let rise for 4 hours at 24°C or 7 hours at 18°C.
  11. Bake the pizza for about 3 to 4 minutes at 330-360°C. (Convection oven: About 250-300°C for 4 to 6 minutes).