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Classic pizza dough

This recipe for classic pizza dough is featured in the livestream masterclass 'pizza' with Marcel Losekoot, chef of the Pizza Academy & Simon Giaccotto (from the book 'De Pizzabijbel') on July 21, 2020.

Ingredients

1gDried yeast
1kgflour or meal
580gWater
20gSalt
20gOlive oil

Preparation

  1. Put all the flour in the food processor, add the yeast, and aerate for 1 minute.
  2. Add 95% of the water.
  3. Add the remaining 5% of the water to properly mix the flour and clean the sides.
  4. Let the flour dissolve at the bottom of the machine.
  5. Let the food processor run for about 6 to 10 minutes, until a homogeneous mixture forms.
  6. Add the salt and knead the dough for 6 to 8 minutes, until it reaches 22°C.
  7. Add the olive oil and knead the dough for another 2 minutes, until the film comes off.
  8. Let the dough rise for 30 minutes under a damp tea towel.
  9. Form balls of about 220 grams, let them round up, and place them in an airtight container, making sure the balls are well sealed at the bottom.
  10. Let the dough balls rise for 8 hours outside the refrigerator. This can be done in stages, for example by storing the dough in the refrigerator for up to 48 hours after 4 hours of rising, and then letting it rise for another 4 hours.
  11. Open the dough for use in semola (semolina) or rice dusting flour.
  12. Bake the dough. Depending on the oven, this takes about 1 to 2.5 minutes.

  1. After portioning, the dough can be kept outside the fridge for 2 hours.
  2. Place the dough in a sealed crate in the freezer.
  3. The dough can be stored in the freezer for up to 2 months.
  4. Defrost the dough in the fridge 48 hours before intended use.
  5. Let the dough sit outside the fridge for another 6 hours before use.