ADVANCED PIZZA
DOUGH
A more nuanced crust for many types of pizza, using a staged mixing process and an autolyse to develop texture and flavor.
MAKES
Two 310 g dough balls (scale as desired)
METHOD
- Combine half of the flour (by weight) and all of the water in the mixing bowl.
- Mix at low speed until a paste forms.
- Add the ADY yeast to the paste and stir.
- Rest the mixture for 2 to 3 minutes.
- Add one quarter of the flour (by weight) to the mixing bowl.
- Add the salt.
- Mix on low until the ingredients combine and gluten strings form.
- Rest the mixture for 2 to 3 minutes.
- Add the final quarter of the flour.
- Mix for 3 to 4 minutes on low speed until combined. Knead by hand as needed.
- Let the dough rise, covered, in the bowl for 2 hours.
- Cut the dough to the desired ball weight and roll into balls.
- Place the dough balls in a container and refrigerate for 24 to 48 hours.
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