Luca’s pizza dough

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8h fermenting

Make Next Level Pizzas yourself? Yes, you can with the tips from the Napolitan pizza saolo Luca Fabozzi! Learn the art of the perfect pizza dough and bake the best, fresh pizzas at home 😉 You're welcome!

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Ingredients

What do you need?

Quantity: 4P

Fresh pizza dough (8 to 24 hours fermentation):
1 kg flower type 00
650 ml of water at room temperature
30 g of salt
3 g fresh yeast
1/3 glass of olive oil (only for house use, 250 °)

Preparation method

How do you make this?

Pour the flour all the way into the mixer. Melt 30 g of salt in 450 ml of the water. Add water and salt to the flour in the mixer and start mixing (slow medium speed).

Let 3 g yeast dissolve in a ball with 100 ml of water. Add this to the mixer while it mixes. After 5 minutes you add the last 100 ml of the water. Place the mixer at a higher position and slowly drop the olive oil in it.

Once the dough has absorbed all liquids, stop the mixer and leave the dough on the table. Cover the dough with plastic movie or the lid of your mixer.

After 10 minutes of rest, knead it with your hands. Let it rest for 10 minutes to make it more elastic

Form separate pizza bulbs from 265 g each. Have it fermented for at least 8 hours (up to 24 hours) in a closed container at room temperature.

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