Luca's pizza dough

Name: Luca's pizza dough
Cook time: 8 h
Total time: 8 h
Yield: 4P
Ingredients: Fresh pizza dough (8 to 24 hours fermentation):; 1 kg flour type 00; 650 ml water at room temperature; 30 g salt; 3 g fresh yeast; 1/3 glass of olive oil (for home use only, 250°)

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8 hours of fermentation

Want to make next level pizzas? Yes, you can with the tips from the Neapolitan pizzaiolo Luca Fabozzi! Learn the art of 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 flour type 00
650 ml water at room temperature
30 g salt
3 g fresh yeast
1/3 glass of olive oil (for home use only, 250°)

Preparation method

How do you make this?

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

Dissolve 3 g of yeast in a ball with 100 ml of water. Add this to the mixer while it is mixing. After 5 minutes, add the last 100 ml of water. Increase the mixer speed and slowly drizzle in the olive oil.

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

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

Form separate pizza balls of each 265 g. Let these ferment for at least 8 hours (up to 24 hours) in a closed container at room temperature.

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