Instuctions
-
Combine water and yeast in a bowl or the bowl of your stand mixer. If you are using active dry yeast of fresh yeast (* see notes below), let rest and activate for about 10 minutes - once it foams it's ready.
-
Add flour and salt, combine or mix and let rest for about 15 minutes.
-
Knead your dough either by hand (10-15 minutes) or using the dough attachement of your stand mixer (8 minutes, slow speed is sufficient if using your stand mixer).
-
Transfer the dough to well oiled bowl. Let rise and double for about 2 hours. If your house is very cold, you can also prolong this step up to 4 hours. If your house is very warm, start peeking after an hour. Once doubled and puffy, it is ready for next step.
-
Separate your dough into 4 dough balls (see video), wrap in plastic or wax or in oiled container with a cover (preferred method). Transfer to the refrigerator for 18-48 hours. You can also freeze your dough balls at this step, individually wraped. Use within a month.
-
Bring your dough balls to room temperature for about 1-2 hours before your planned cooked time. Start your Forno Venetzia oven! We are aiming for 650-675F floor temperature and about 600-650F oven temperature. You can cook your pizzas at higher temps but we suggest starting in these temperatures to get used to the process.
Note 1: Fresh Yeast You can use fresh yeast instead of active dry or instant yeast. If so, use 15g of fresh yeast for this recipe.
Note 2: OVEN TEMPERATURE The higher the oven temperature, the less hydration your dough needs so you'll want to cut the water in the recipe (reduce by about 5% total hydration or 35g water - for total of 265g water in the dough recipe - for 850-900F cooks).
pREP TIME 20 mins
COOK TIME Mins
SERVINGS 4
Ingredients
- 325 g water
- 5 g instant yeast or active dry yeast
- 500 g 00 flour
- 10 g sea salt