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  • Recipe

PizZando’s Pizza Dough

PizZando’s Pizza Dough

Ingredients

  • 5 kg
    Type 1 Flour
  • 5 kg
    Petra 5063 Flour (Type 0)
  • 50 g
    Yeast
  • 7 kg
    Water, divided use
  • 2 kg
    00 Flour
  • 300 g
    Sea Salt
  • 300 g
    Extra Virgin Olive Oil

Preparation

Mix Type 1 flour, Petra 5063 flour, yeast and 5 kg of water until dough forms a shaggy mass. Refrigerate and let proof overnight.

Place pre-fermented dough back into the mixer and add 2 kg of 00 flour and remaining 2 kg of water. Mix for 10 minutes on low until dough is fully hydrated and elastic.

Add salt and continue to mix on low, slowly adding olive oil until fully incorporated.

Mix on medium speed for another 10 minutes. Remove dough from mixer and portion into balls at 300 grams for Neapolitan pizzas (thicker) and 200 grams for Roman pizzas (thinner).