24-Hour Direct Method Pizza Dough

Pokyny

Ingredients:

• 1 kg flour (~12% protein)
• 650 ml cold water
• 28 g salt
• 4 g yeast

Instructions:

Mixing:

• "Mix water and yeast in a bowl.

• Gradually add flour, mix to a batter.

• Add salt and incorporate.

• Knead dough by hand 15-20 minutes until temp 22-24°C.

Resting:

• Rest dough 15-20 minutes.

• Check dough readiness: poke test & windowpane method

Portioning:

• Divide dough into six 280 g balls.

• Shape balls using your preferred balling method, sealing air inside.

• Proof at room temperature 4 hours or refrigerate up to 2 days.

Shaping & Baking:

• Shape dough into pizza base, stretch evenly, leaving edge ~1.5 cm.

• Place dough on peel, add toppings (tomatoes, basil, mozzarella).

• Stretch pizza slightly to adjust weight and shape.

• Bake in oven/Glown at 400-420°C until crust is crunchy and bottom baked.

• Serve and enjoy.

What to serve with

Serve with tomato sauce, mozzarella, and basil.