Sevy’s Pizza Dough
My latest and greatest version of a Pizza Dough
Servings: 3 people
Equipment
- 1 Large sized mixing bowl
Ingredients
- 500 grams Pizza flour (Tipo 00 or similar) or all purposeflour as a substitute
- 3 grams Dried Yeast
- 12 grams Salt
- 10 grams Olive Oil
Instructions
Mixing Dough
- Dissolve yeast in the 350 ml warm water.
- Add flour and mix until combined.
- Rest 10 minutes.
Additions
- Add the salt and olive oil and knead until smooth. It will take a while to come togeher, when it does not stick to your hands too much it is done, yet…. no need to overdo it.
Cold ferment Stage 1
- Lightly oil the bowl.
- Place the dough inside, covered.
- Put it directly in the fridge.
- Let it rest there for 6 hours.
Re-Ball gently
- After the 6-hour cold ferment, gently shape it into a tight ball.
- Do not re-knead heavily, you will reactivate the yeast too much…. just tighten the surface.
- Back into the fridge
Cold Ferment Stage II
- Back in the fridge covered, for the remaining ~18 hours (to reach a total of 24 hours). A couple of hours more wills till yield great results.
Day 2 – Baking Day!
- Divide and ball immediately into 2 or 3 balls. I made 3, 2 large ones and a smaller one for my daughter.
Final Proof at Room Temp
- Let the dough balls proof at room temp. you can let them there. or put them in a baking tin or proofing box covered if you are woried about losing too much moister, I used a baking tin covered with a tea towel.
Shaping and Baking
- Pre-heat your oven at 300 deg Celsius preferably with top and bottom heat. But Circulation will also work very well. (if you have a pizza stone, this is where you have to use it 😉 )
- Shape the pizzas by hand, because this is 70% hydration dough and fermented quite long you do not need a rolling pin probably, but if you find it easier do so. I Found it a lot of fun shaping the individual pizzas by hand. My daughter also loves to shape her own pizzas.
- Now use whatever topping you love on your pizza * do not forget this step * but take it light on the sauce, I have made the mistake many times to put way too much tomato sauce and the pizza will get soggy.
- Put your pizza in the oven and when the edges start to brown get bubbely and crisp up your pizza is ready! I will leave it up to you how for you want to let it go
Notes
And there you have it a proper Pizza Dough recipe. I do love to make the dough on thursday morning and have Pizzas on Friday night with my wife and daughter. It makes cooking less of a chore and more of a fun activity to do…
Ow yes and did you know I had my personal battles with Pizza Dough when I was a bit younger. You can read the story in the Sevy’s Stories part of the site or click here to read more
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